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.