I made Gazpacho the other night for the first time in a long time. I truly forgot how refreshing this soup is.

Seriously it took about 10 minutes to chop the veggies and in no time at all you will be enjoying a fabulous summer time soup.

This weekend is going to be H-O-T, so this soup would be ideal.  In fact I purposely didn’t post this recipe till today! (there is a reason behind my madness. LOL)

See these ingredients? Simply wash them and start dicing.

Soon you will have gazpacho once you add those diced veggies into the tomato juice! (plus some spices and other goodies)

My Favourite Gazpacho recipe is from Moosewood Cookbook. 

Ingredients:

4 cups tomato juice (I use V-8)
1/2 cup finely minced onion
1 medium clove garlic, crushed
1 medium bell pepper, finely diced
1 teaspoon honey
1 medium cucumber, finely diced
2 scallions, minced (I didn’t have any and my gazpacho was just fine)
Juice of 1/2 lemon
Juice of 1 lime
2 tablespoons red wine vinegar
1 teaspoon dried basil
1 teaspoon dried tarragon
1/2 teaspoon ground cumin
1/4 cup minced parsley or cilantro.
3 tablespoons extra-virgin olive oil
2 cups diced fresh, ripe tomatoes (peeled, seeded)
Salt, pepper, cayenne to taste

Directions:

1. Finely dice the onion, cucumber, green pepper, tomatoes, garlic

2. Add vegetables into the tomato juice

3. Add lemon juice, lime juice, honey, oil and spices.

*you could puree all the ingredients but I like my gazpacho chunky

4. CHILL and enjoy

Final Result

Happy Summer Cooking!!

 

 

Who else is excited that tomatoes are in season? All I want to do is make tomato sauce, tomato soup and tomato ricotta tarts!! This recipe is from Martha Stewart and I’ve been using it since 2005. (I have proof). It’s a winner cause it’s simple and it’s pretty. Serve this along with a few side salads and you’ve got yourself a pretty nice meal.

TOMATO RICOTTA TART  (from  Martha Stewart)

Ingredients:

2 cups coarse fresh breadcrumbs (I  make my own and you should too..it takes 5 seconds and it’s worth it)

1/4 cup olive oil

1 cup whole milk ricotta

1/2 cup grated parmesan

2 large egggs

2 tablespoons chopped fresh basil (or dried)

salt and pepper

1 1/2 pounds thinly sliced beefsteak tomatoes (I use a pint of cherry tomatoes – orange and red for the added “prettiness” factor”)

Directions:

1. Preheat overn to 450 degrees. In a 9 inch springform pan, toss breadcrumbs with olive oil. Press evenly into bottom

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2. In a bowl, whisk ricotta with Parmesan, eggs and basil. Season generously with salt and pepper. Spread over crust.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

3. Arrange tomatoes on top. Brush with olive oil. (I always forget this step).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

4. Bake until tomatoes are almost dry for about 35-  45 minutes. Let cool. Unmold. Serve warm or at room temperature.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

As mentioned, serve this tart with some side salads and you have got yourself a pretty nice meal.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Happy Cooking. What is your favorite dish to make with tomatoes? Do share.