Photo: ©2011 Natalie Lewis
No-heat-required and nothing-but-good-for-you
BY MAGAZINE COLUMNIST NATALIE LEWIS
Take advantage of what nature has to offer and use those freshly grown tomatoes in a simple summertime soup. If you don’t have your own stash growing in the backyard, don’t worry. Chances are pretty good that one of your neighbors has a garden. I’m totally kidding! I would never steal fresh tomatoes from my neighbor’s garden. Especially not the neighbors to my right who are never home and obviously have no time to use up all of those gorgeously red fruits, ahem.
So, if you don’t grow your own, the next best choice would be to raid your local farmers market for the most ripe and freshest selection available.
Once you have scored the best of the best, you are ready for your no-heat-required and nothing-but-good-for-you tomato gazpacho. Sip, savor, and enjoy on a hot August day!
(I like to keep the juices and insides of my tomatoes intact to allow the deep flavors of tomato-ness to come through. It also preserves all of those good nutrients found in the tasty fruit.)
Fresh Tomato Gazpacho
*Best when made in advance and chilled for at least 24 hours for flavors to blend and come together.
1 pound ripe, medium tomatoes, chopped
1 red bell pepper, chopped
1 celery stalk, chopped
1 large cucumber, peeled, seeded and chopped
1 cup red onion, chopped
1 garlic clove, minced
1 cup tomato juice
1/4 cup sherry vinegar
1/4 cup olive oil
2 tbsp chopped chives (plus more for garnish)
1/2 tsp cumin
1/4 tsp paprika
1/4 tsp cayenne pepper
salt and pepper
Combine all ingredients in blender and puree until smooth and desired texture is achieved (you may have to blend in batches). Strain through a course strainer while pushing all the juices through. Adjust seasoning and chill for at least 24 hours for best flavor.
To serve garnish with fresh diced tomatoes, cucumbers and chives.
Enjoy more of Natalie’s delicious recipes, gorgeous photographs and engaging writing at the Daily Crave. And if you’re lucky enough to live in Northern New Jersey and need catering, personal chef services or group cooking lessons, look no further than Chef Natalie Lewis.
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© 2011, The Magazine of Yoga, LLC.
