I have so many tomatoes from my garden I had to do something with them. I have yellow (non-acidic) purple, red and green zebra which makes for a lovely mix of colors in...
Easy Gazpacho (with things at hand);
Different color tomatoes, approx 6-8 good sized peeled and chopped
One cucumber, peeled, seeded and chopped
one pepper (any color) chopped
Juice of one lime
1/4 cup balsamic vinegar
1/2 an onion chopped fine
4 large sprigs italian parsley
1 piece garlic
Dash of hot sauce (go easy you can always add more, also as it sits it gets hotter)
salt and pepper to taste
I like a chunky gazpacho so I mix all ingredients together and then blend less than 1/2 of it and add back in. I love cilantro but did not have it, as it did not do well in my pots. Will work on that next year. Gazpacho can be made so many ways that you really can make do with what is on hand.
It is said to put boiling water over the tomatoes and let sit to make it easy to peel. I am lazy and sense fresh ripe tomatoes from the garden have such a thin skin, esp the zebra ones I just peel them and I'm done.
The cat ate the turkey off the counter and then threw it all up so we did not get turkey tonight. Instead we paired it with a can of baked beans. Weird I know, but groceries don't get bought until there is money in the checking account!
Dara, my latest culinary find is tomatillos! I really feel I've found nature's best-kept secret! Have you discovered them yet? They taste like tomatoes and lime....exquisite.
ReplyDeleteHere in Oregon, with a large Hispanic population, they are as cheap as .85 a pound. It's great as green sauce for chile rellenos or my favorite, Chipotle Pork Stew. Tomatillos make a great soup base for just about any veggie soup you want to make.
I'm still Goggling "tomatillos recipes" like mad to see what else I can come up with. Please let me know if you've cooked with this and have anything to share!
P.S. This blog sure is a pain in the ass to post to!!!! GRRRRRRRRRRR!!!
ReplyDeleteP.P.S. Today is a lovely hot fall day so Yoram and I are taking our little Zodiac out on the Columbia River to Rooster Rock. WAHOO!!!!
Here's the thing about growing cilantro: you have to do repeated plantings. The plants don't hang out too long in that nice leafy vegetative stage you want for cooking. It bolts, sending up very pretty flowers on long stems with very fine frilly leaves. Nice, but not useful in the kitchen. So get several containers, and keep planting it every three to four weeks through the summer. Also, it is very easy to let some go to seed, and then collect the seed for planting next year. I went four years once without buying new cilantro seeds simply by letting some go to seed and scattering it around the garden. Admittedly, it's harder to find the next year....from Lee Young
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