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Recipes

Ugly Tomato Gazpacho

It’s tomato time in Tennessee, and boy, oh boy, are we excited to see our colorful globes of tomatoey goodness and to share the bounty with you! Waxing poetic about this amazing fruit is easy to do when you’re a fan of farm fresh tomatoes – as grocery store varieties that are picked while green in far off fields don’t even begin to compare to a vine-ripened local and seasonal ‘mater.
Yet, not all of our tomatoes are picture perfect. We don’t hesitate to use our ‘ugly’ tomatoes in recipes where the tomato is chopped or blended. We also forgo seeding the tomatoes for such a saucy recipe as this. Mostly because we don’t mind them in the finished product. However, you are welcome to seed your tomatoes if you anticipate the seeds bothering you (which is often more of an issue if you like to blend your gazpacho soup until smooth).
Prettily pristine or uniquely ‘ugly,’ we love all of our precious tomatoes and hope you do too!

Recipe adapted from: https://www.gimmesomeoven.com/authentic-gazpacho-recipe/

Serves: 4
Prep Time: 20 mins
Cook Time: Chill for 4 hrs min
Ready In: 4 hrs and 20 mins
Ingredients
  • 2 lbs ripe Crabtree tomatoes, cored and roughly chopped (any type will do, 'ugly' or not)
  • 1 cucumber, peeled and roughly chopped
  • 1 green bell pepper, cored, seeded and roughly chopped
  • 1/2 small red onion, peeled and roughly chopped
  • 2 garlic cloves, peeled and roughly chopped
  • 3 TBSP olive oil
  • 2 TBSP sherry or red wine vinegar
  • 1 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp ground cumin
  • 1 thick slice of bread, crusts removed, soaked and squeezed (hold the crustless bread under running water and then gently squeeze out excess water)
  • optional garnishes: homemade croutons, chopped fresh herbs, a drizzle of extra-virgin olive oil or any leftover chopped gazpacho ingredients
Directions
  1. Combine all of your ingredients except the garnishes in a blender or food processor, and puree for 45 seconds-1 minute.
  2. Transfer the soup to a sealed container and refrigerate for 4 hours or until completely chilled.
  3. Serve the soup cold and garnish with your favorite toppings.

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