I didn’t care much for the gazpacho soup. I mean where’s the fun of sending it back because it isn’t hot?
Colleen, 30 Rock, Season 5 Episode 10
Around the Farm
The summer crops have arrived! Over the next month, we expect a bounty of our summer favorites, tomatoes and peppers.
The tomato, Solanum lycopersicum, is the berry of a plant from the nightshade family (which includes eggplants, tobacco and potatoes), native to South America.
Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. One University of Montreal study found a 31% reduction in pancreatic cancer risk among men who ate a diet rich in lycopene compared to men with little lycopene intake.
They are also a fantastic source of vitamin A, vitamin C, vitamin E (which work together as powerful antioxidants), potassium, folate and vitamin K. These vitamins play an important role in heart health, as well as nerve and muscle function.
Gazpacho
Gazpacho is widely popular in Spain and Portugal, where it is enjoyed as a refreshing soup course in the hot summer months. Low in calories but packed with nutrition, gazpacho is both addicting and healthy. A perfect combination!
1 small red onion (or 1/2 big)
1 cucumber (seeded)
1 bell pepper or 3 frying peppers
3 or 4 jalapeños to taste
5 or 6 tomatoes
1 large can plain tomato juice
1/4 cup minced cilantro or parsley
1/4 cup red or white wine vinegar (or apple cider, just not the harsh white stuff)
salt & pepper to taste
Pulse the first 5 ingredients (the veggies) in a food processor till finely minced but not mushy.
How to mince and not mush? Pulsing small batches is the tried and true method to avoid mushy vegetables.
Put in a pot and add the remaining ingredients. Let ‘marry’ in the fridge covered for at least 2 hours. Its better if it sits overnight. Eat within 3 days.
An easy and elegant meal: serve in stemware surrounded by shrimp cocktail.
Bonus: if you’ve made a big batch and won’t eat it all while fresh, freeze the rest and use as a soup starter for hot soup later.