I was showing some of my food photos to one of my Professors. I came across this photo of tomato soup and grilled cheese from last fall. Instantly I knew I wanted something similar for dinner tonight. It's cooled off around here from the weekend but it's still a little hot to be slow roasting tomato soup.
Also since I'm moving, I'm trying to get rid of food not obtain more. Answer: a simple gazpacho with fresh tomatoes canned last fall. I canned the tomatoes whole in their juices (with a bit of lemon juice) added a few other things. Blend. Chill. And Bob's your Uncle.
Inspired last night by Cory, I spooned the gazpacho into a wide mouth mason jar. I often make drinks for myself at night in mason jars, and the jar just made it easier to dip my grilled cheese in the soup. Excellent.
Summer Gazpacho
adapted from Food and Wine
6 ripe tomatoes, cut into chunks
1/2 large cucumber—peeled, halved, seeded and cut into chunks
1 green bell pepper, cut into chunks
2 garlic cloves, smashed
1 cup water
1/3 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
Salt
Hot sauce, for serving
n a blender or food processor, combine the tomatoes, cucumber, bell pepper, garlic, water, oil and vinegar and process until coarsely pureed. Season with salt and refrigerate until chilled. Serve with hot sauce.
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