Those that know me know that I am SERIOUSLY obsessed with the farmers market. I go on a weekly basis without a plan and typically spend WAY more money than I should (unfortunately/fortunately my banks ATM is right around the corner). Lucky for me, the Worthington Farmers Market is within walking distance from my house so Carlos and I have made it a weekly ritual.
As you might expect, Carlos gets as many treats as I do. His favorite stand is a local chicken farmer that grills chicken sausage samples specifically for the dogs attending the farmers market. We are still working on Carlos’s manners as he typically snags more than one sample. Silly pup.
I love talking with the local farmers and purveyors about their produce and products. They’re so passionate, friendly, and typically give me great inspiration for my recipes. As I was paroozing a local produce stand, I noticed they were selling “aesthetically challenged” tomatoes for a discounted rate. Maybe they wouldn’t be the perfect tomatoes for a caprese salad, however, I figured they would be a lovely addition to a soup or sauce.
I decided to reconsider the soup or sauce idea after remembering that it is nearly 100 degrees outside and we had been out of AC for 3 weeks. That is when I decided to try something a bit different. And that is how I ended up with this Summer Tomato and Red Pepper Gazpacho. It has been the perfect healthy lunch option for a hot summer day. I can’t wait for you to see for yourself! Don’t forget to leave a comment, I’d love to hear from you 🙂
Summer Tomato and Red Pepper Gazpacho
Ingredients
- 3 large very ripe tomatoes
- 3 red bell peppers
- 3 cloves garlic more or less to taste
- 1/4 cup red onion
- 1 small cucumber
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 tbl olive oil
- 3 tbl red wine vinegar
- balsamic reduction optional
- crusty bread optional
Instructions
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Prepare the vegetables by deseeding the red peppers and cutting into large wedges. Cut the tomatoes into quarter segments and try to remove as much seed/tomato goop as possible, then discard, leaving behind just the flesh/skin. Peel the skin from the cucumber.
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Using a food processor, puree all vegetables together. You will probably need to do this in 3 different batches. Transfer the pureed veggies to a large glass bowl until all vegetables have been processed. The pureed veggies won't look super smooth yet and that is okay.
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Using an emersion blender, blend the pureed veggies until the consistency is somewhat smooth, about 1-2 minutes. Add the salt, pepper, olive oil, and red wine vinegar. Continue to blend for another 1-2 minutes until the olive oil is emulsified and the soup looks almost creamy and very smooth.
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Taste and adjust the salt, pepper, and garlic as necessary. Chill the finished gazpacho in the refrigerator for a least 1 hour to allow the flavors to combine.
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Serve with a drizzle of balsamic reduction and crusty French bread for dipping.
Recipe Notes
Cover and refrigerate any remaining gazpacho and eat for up to 3 days.
