Tomatoes are in season during the summer, and I see them everywhere at the farmers market. There are many different varieties of tomatoes all with slight different taste and texture.
Tomatoes have lots of great nutritional benefits. It is rich in antioxidants (including lycopene, zea-xanthin) that is important for your body to fight against cancer. Lycopene in particular is important for your skin and is known to have protective effect against UV rays, which can help to decrease your risk of getting skin cancer. It is a great source of vitamin C (see my previous post on vitamin C rich foods), potassium and vitamin b-complex.
I love using yellow tomatoes for gazpacho because it is less tangy and lighter in flavor. If you prefer sweet, go for cherry tomatoes, which have higher sugar content. Generally, I like to do a mix of both. This recipe can be a great either as a stand-alone dish, or as an amuse bouche. Here is my Summer Gazpacho recipe:
Ingredients: (serves 2 bowls)
- 12 yellow cherry tomatoes, cut in half
- 1 large yellow heirloom tomato, cubed
- 1 cucumber, peeled and cubed
- 1 cup of honeydew
- 1 clove of garlic (minced)
- 2 tablespoon of lemon juice
- 1 teaspoon of oregano, chopped
- 2 tablespoon of extra virgin olive oil
- 1 teaspoon of cayenne pepper (optional)
- kosher salt and fresh pepper
- Add tomatoes, cucumber, garlic, honeydew and olive oil into the blender. Pulse until there are no more big chunks in the mixture.
- Add the rest of the ingredients into the blender and blend until smooth. (I use a Vitamix so it takes about 15 seconds on high)
- Transfer the mixture into a large bowl, place and cover it in the refrigerator x2 hours or overnight.
- When the gazpacho is ready to be served, add salt and pepper after plating.