Epic Gazpacho with Tomato Water - WECT TV6-WECT.com:News, weather & sports Wilmington, NC

Epic Gazpacho with Tomato Water

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Tomato Water:

5 lbs. summer tomatoes (bruised are ok)

Rough chop or pulse tomatoes in food processor for one minute.  Put tomato chunks in cheese cloth or fine meshed sive and allow to drain overnight.  You can use the tomato pulp in pasta sauce, chili or tomato ragu.

Use tomato water in soups, sauces or rice dishes.  Freeze unused water for winter months for a little taste of summer.

 

Epic gazpacho:

  • 2 cups of small diced summer tomatoes
  • 1 cup small diced of celery, cucumber and zuchinni
  • 1 Tsp. Hot sauce
  • 2 tbl. Olive oil
  • 4 tbl. Rough chopped summer herbs (cilantro, basil or dill)
  • Add enough tomato water to cover
  • Serve chilled with spoonful of spa guacamole

 

Spa guacamole:

  • 1 ripe avocado
  • 3 tbl. chopped cilantro
  • 1 teaspoon fresh jalapeno
  • Wine of one scallion
  • ½ cup shelled edamame
  • Juice of one lime
  • Salt and pepper

Mash all ingredients together, but leave chunky. Enjoy a summertime meal without heating up the kitchen!

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