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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

10 minute fresh tomato Gazpacho

August 8th, 2016 · No Comments · Agrotourism, Allergies, Brunch, canning, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Gardening, Gluten-free, Greenport, Grilling, Hostess gift, Kosher, leftovers, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Preserves, Queens, salad, Side Dishes, Snack, Soups & Bisques, Summer, Summer Recipes, Tips, Travel, Vegan, Vegetarian, Wine

Tomato garden gazpacho soupOn a night you get home at 9 pm from work, everyone needs to understand that the stove will not be turned on tonight!

A bowl of gazpacho with ingredients from your garden is my go to soup du jour after a long day

2 cups of rough chopped, assorted tomatoes, half an onion, one small cucumber-rough chopped, 1/2 half cup of white wine, 1 clove of garlic, a small palm full of you fresh herbs of choice, a drizzle of olive oil, your favorite sea salt and a dash of Siracha. Pulse in the food processor until smooth (or chunky if you like) for bowl of tangy, refreshing, cold tomato soup. Serve with your favorite grilled cheese or a tray of cheese and crackers and call it dinner! If too thick, thin out by adding a few ice cubes into the food processor or blender and cool off the day. This is also a great appetizer for a summer cook out.

 

 

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