As you may have noticed it is the season for heirloom tomatoes, and here at Community Fitness we can’t get enough. If you have had your fill of caprese salad and you already made the tomato sause for your pizza, here is a new way to use some of thoes delicious tomatoes in your garden. This Gazpacho has amazing flavor and will fill your tummy on these last few nice days of Summer. Enjoy!
6 large heirloom tomatoes, all varieties and colors, seeded and diced into 1/4-inch cubes (reserve seeds and juices)
1 medium red onion, cut into 1/4-inch cubes
3/4 English or hothouse cucumber, peeled and cut into 1/4-inch cubes
1 1/2 red bell peppers, cored, seeded and cut into 1/4-inch cubes
1 1/2 yellow bell peppers, cored, seeded and cut into 1/4-inch cubes
1/4 cup fresh cilantro, roughly chopped
2 tbsp red wine vinegar
1 lemon, juiced
1/2 tbsp Tabasco
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
8 tbsp aged balsamic vinegar
1. In a bowl, combine tomatoes, seeds, and juices, along with onion, cucumber, and peppers. Add cilantro, red wine vinegar, lemon juice, and Tabasco. Add a few pinches of salt and black pepper.
2. Using hands or two forks, squish vegetables into a juicy soup, leaving a few big pieces. Add oil in small increments, tasting as you go.
3. Refrigerate for at least 1 hour before serving. Ladle soup into bowls and drizzle with balsamic vinegar.