Cherry Tomato Gazpacho

As September rolls around my mind turns to crisp apples and sweaters, but it’s a little early for that here in Portland, we’ve had some spectacular hot days with more to come. And of course with our tomato plants producing fruit faster than we can eat them, I’ve been searching for all things possible with tomatoes. I came across some recipes for gazpacho on Tasting Table that really inspired me. It’s all about improvising. I haven’t had gazpacho for a long time and wasn’t even sure if I liked it, would it be too acidic? do I even like cold soup? Well this recipe answered all that. Using the sweet cherry tomatoes worked just about perfect. I was actually kind of shocked how good it tasted. I mean this is simply a handful of vegetables with some spice thrown into a blender, but wow, it is so delicious!

If you’re using yellow or orange tomatoes, I recommend peeling the cucumber as well as using yellow and red peppers to retain the bright color. The red fresno chili works really well as a stand-in for jalapeno. 

Cherry Tomato Gazpacho

  • 1 lb sweet cherry tomatoes
  • 1/2 english cucumber, peeled and chopped
  • 1 yellow bell pepper, chopped
  • 1 garlic clove, chopped
  • 1 fresno chili, chopped
  • 1/2 small onion, chopped (about 1/3 cup)
  • 1/2 teaspoon dried oregano
  • 3 tablespoon white balsamic vinegar
  • 2 teaspoons Sriracha sauce (or hot sauce)
  • Salt & pepper

Place all ingredients in blender and mix on high speed until pureed. Chill in refrigerator for a couple hours. Serve with some grilled rustic bread on the side.

Tomato + Zucchini Galette

Tomato + Zucchini Galette

So many tomatoes! Little did I know last June that the three tomato plants I placed in the ground would be so bountiful. I’m not exactly known for a green thumb and at the time I was just hoping they wouldn’t keel over and die. But that didn’t happen.

Read More

Spicy Corn + Quinoa Salad

Spicy Corn + Quinoa Salad

August is nearing an end and I’m holding on to summer for as long as I can. It has been one of the best summers ever. The weather here in Portland is just about as good as it gets, and the yard, brimming with berries all summer, has been a welcoming treat in the new house. 

Read More

Biscuit Sticky Buns

Biscuit Sticky Buns

If you want homemade sticky buns and you want them now, then this is the way to go. And if you have the super easy caramel sauce on hand (which I strongly recommend!) it goes even quicker, you’re about an hour away from these scrumptious buns.

Read More

Kale Tempura with Candied Bacon

Kale Tempura with Candied Bacon

Tempura? Deep fry? This is uncharted territory for me. But a couple of weeks ago we had dinner at Smallwares for my birthday, everything was amazing and this particular dish really stood out. I loved it so much I figured I’d dive right in and see if I could make it.

Read More

Black Currant + Mint Crostini

Black Currant + Mint Crostini

I try not to obsess over certain restaurants, the way I did (do!) with Five Points, but some places are just like that, they make such wonderful dishes that simply inspire you to make it yourself. We had our anniversary dinner at Ava Gene’s not too long ago.

Read More