Tag Archives: Tomato

Gazpacho – Cool Summer Soup

Gazpacho, with Cilantro and Vegetable Chips
Gazpacho, with Cilantro and Vegetable Chips

Based originally on the  Moosewood Cookbook recipe by Mollie Katzen, published in the ‘70s, I have expanded and modified this gazpacho recipe using all fresh, whole ingredients.

This latest version, based on what I made recently, makes nearly a gallon. I filled up a 3.5L container.

The key to this recipe is the taste checking as you assemble it, both in quantity of ingredients and seasonings. The ripeness and flavor of the tomato and cucumber and jalapeño components can vary throughout the year. This is a summertime favorite, not just for coolness in hot weather, but because of the ripeness of the components. Quality counts.


Ingredients (Onion)Ingredients

  • 3 cups cold tomato juice – chilled overnight is best
  • 8 organic Roma tomatoes, peeled, deseeded, and diced
  • 1 cup fragrant cherry or grape tomatoes, halved
  • 1 whole English cucumber, cubed
  • 1 medium sweet onion, diced (about a cup)
  • 1 large green pepper, diced (about a cup)
  • 2 Tablespoons honey
  • 2 cloves garlic, minced
  • 3 large scallions, chopped
  • 2 – 3 Tablespoons fresh lime juice (or lemon or a combination)
  • 2 – 3 Tablespoons white Balsamic vinegar
  • 1/4 cup roughly chopped fresh parsley
  • 2 – 3 Tablespoons roughly chopped fresh tarragon
  • 1/4 teaspoon ground cumin
  • 2 jalapeños, deseeded and deveined, minced
  • 3 – 4 Tablespoons extra virgin olive oil
  • 1 – 2 teaspoons salt
  • 1/2 to 1 teaspoon white pepper
  • For garnish when serving: fresh cilantro

Preparation (Chef's hat)Preparation

1 – Combine all ingredients in a blender (using the lower quantities initially if you are not sure) and purée for 5 pulses or more, until well-blended and of thick consistency, but still showing bits of the various ingredients. You may have to do this in batches for a smaller-bowled blender — just pour each of the batches into a large bowl and stir to blend flavors.

2 – Taste. Adjust any of the ingredients to your liking, for example, more tomato juice, lime juice, salt, pepper, jalapeño, cumin, olive oil, honey, etc.

3 – Chill for several hours (at least 4), or overnight.

4 – Stir well before serving. Top each serving with a few cilantro leaves, even another drizzle of extra virgin olive oil, if you like. Goes well with crunchy vegetable chips, too.

First published by Barbara Newton-Holmes on www.CulinaryOracle.com
Questions? Contact barbara@CulinaryOracle.com

©2016 Barbara Newton-Holmes

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
Print Friendly, PDF & Email

Fresh Tomato Soup

4 – 6 servings. You could use canned whole tomatoes here to save time and fuss (steps 1 – 3), but then it wouldn’t be “Fresh” Tomato Soup, would it? Fresh brings a different flavor profile.

Onion icon smallIngredients

10 organic Roma tomatoes, ripe and fragrant

1 teaspoon salt (for tomatoes)

2 teaspoons dried basil

2 teaspoons agave syrup

3 Tablespoons extra virgin olive oil

3 cloves garlic, minced

1 large bay leaf

1 cup sweet onion, small dice

1 teaspoon salt

1 pinch, up to 1/8 teaspoon red pepper flakes

1 teaspoon finely chopped fresh thyme, de-stemmed

1/2 cup organic celery, small dice

1/2 cup organic carrots, small dice

2 cups organic vegetable broth

1 cup original organic almond milk (unsweetened, no vanilla), or to taste

Freshly ground black pepper, to taste

4 – 6 fresh basil leaves, stacked and rolled lengthwise into a cigar, then finely sliced across the cigar for long tendrils, as garnish.

Chef's hat icon smallerPreparation

1 – Rinse the tomatoes. Cut out stem core. Then, on the other end of each tomato, cut an X through the skin, about 1/2 inch long for each diagonal. Put all the tomatoes in a large, deep bowl.

2 – Boil up enough water (probably about 6 or 7 cups) to pour over and submerge all the tomatoes. Let stand for 2 minutes, then pour off the hot water. Let the tomatoes stand 5 minutes or more to cool them enough to handle.

3 – Using a paring knife, and starting with the slit skin end, peel off the skin (which comes off very easily now). Cut each tomato into quarters. Using your fingers, scoop out the seeds and discard them, but keep the fleshy form. That’s your fresh tomato. OK, now — all the rest is simple.

4 – Cut the tomatoes into 1/4 cubes. Add salt, dried basil, and agave syrup. Mix well.  Set aside for a few minutes.

5 – Heat the olive oil in a heavy kettle on medium, them add the onion, bay leaf, and salt. Sauté until onions soften and become translucent, about 1 – 2  minutes.

6 – Add the garlic, a pinch of red pepper flakes, and the fresh thyme. Add the celery and carrots. Stir around to coat, cover, and cook for 3 minutes..

7 – Add the seasoned tomatoes. Mix well with the other vegetables. Add vegetable stock. Bring up to a boil, then cover, and simmer for 5 minutes.

8 – Remove the bay leaf.

9 – Purée soup in a large blender (or with a stick blender) for 20 to 30 seconds, or until smooth, but still with texter.

10 – Return to kettle, on medium heat. Add almond milk. Taste. Add, as needed, more salt, red pepper flakes, agave syrup, and almond milk. Heat for a few minutes, then serve, garnished with black pepper and fresh basil.

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
Print Friendly, PDF & Email

Sun-Dried Tomato Turkey Burger – Cooked!

Sun-Dried Tomato Turkey Burger - Gluten-Free
Sun-Dried Tomato Turkey Burger – Gluten

It’s nighttime now (instead of early morning), after the first full business day of 2015. It’s been a long and busy day, probably for you as well as for me.

For my friend Lisa and everyone else, here’s a picture of the Sun-Dried Tomato Turkey Burger, cooked, this time — our 12-minute dinner tonight, cooked and rested just as described below. It works and it’s easy and moist and flavorful. Thanks for the inspiration!

I’m going to be slowing the pace a bit for the next month or so while I work on my website. I’ll still be sending out emails, but just not daily.

I need a little time (like roasted meat) to let the juices recirculate and get ready for a spring launch of my website, where you will find it easier to comment and ask questions and find copies of previous emails.

I’ll still be thinking of you, and writing and cooking…but you just won’t know for sure when there will be another email from me in your In box. It’s a surprise.

Have a beautiful and delicious day! - Barbara
Have a beautiful and delicious day! – Barbara
Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
Print Friendly, PDF & Email