Better Living Through Local Foods
Every year when there are finally enough fresh juicy flavorful tomatoes in the garden to even consider using them in a recipe instead of just slicing and serving raw with fresh basil, olive oil and salt, my husband begs for gazpacho, the Spanish classic cold soup with so many variations. I must confess that I have folders of recipes stuffed into a file box to the point of now needing a 2nd box; many of these pre-date the era of internet access, so they come from newspapers and magazines, friends and even fliers and catalogs. My collection of gazpacho recipes could fill its own folder!
My favorite gazpacho recipe is from the Boston Globe, (I think), date unknown, as adapted from Post 390. At their restaurant, Chef Eric Brennan garnishes each bowl with shrimp and avocado, which sounds lovely. However, the basic recipe without these garnishes uses all fresh and local ingredients available right now in farmer’s markets and gardens across the South shore and South coast region. It is also the ultimate raw food: many health-minded people now believe that nutrients and macronutrients (vitamins and minerals) are lost or diminished in the process of cooking food and thus prefer to eat a raw or mostly raw food diet. In my opinion, do it now while it’s still hot out and there’s all of the wonderful abundance of fresh produce!
8 medium tomatoes
1 medium bell pepper, cored, seeded and chopped
1 medium cucumber, peeled, seeded and chopped
¼ red (or local) onion, chopped
1 clove garlic, chopped
¼ Cup fresh chopped parsley
1 T fresh chopped oregano (I used “Hot “ oregano I got at the Hingham Farmer’s Market on it’s opening day and have been growing all summer)
3 T olive oil
¼ C red wine vinegar
1 ½ t Worcestershire sauce
½ t hot sauce (or more, to taste; less if you add a fresh jalapeño from the garden too)
3 T fresh-squeezed orange juice (or carrot juice is nice here too)
Juice of one lime
½ t Kosher salt
¼ t cumin powder
Black pepper, to taste
1. Halve the tomatoes and squeeze the halves to remove seeds; Chop coarsely.
2. In a medium bowl, combine the tomatoes, bell peppers, cucumber, (jalapeño if using), onion, garlic, parsley, and oregano.
3. In a food processor or blender, work half the vegetables with the oil and vinegar until finely chopped, almost pureed, but slightly chunky. Pour the mixture into a large bowl. Work the remaining vegetable with the orange and lime juices, Worcestershire, hot sauce, salt and cumin. Process until finely chopped. Add the 2nd batch to the 1st, and mix well. Add black pepper to taste, and possibly more salt and hot sauce if desired.
4. Cover and chill at least 4 hours or overnight.
Katherine Rossmoore is a health and wellness coach, food lover, yoga teacher and writer. Find her at www.betterlivingthroughfoods.com or “like” her on Facebook Better Living Through Foods Health Coaching.