From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Between the backyard garden, CSA deliveries, and compulsive trips to the farmers’ market – my kitchen is bursting with tomatoes and other goodies like cucumbers, onion and herbs. What’s one of the most tasty and healthy ways to use up lots of veggies? When life hands you tomatoes….make gazpacho!
Enjoy a refreshingly cool (and super healthy) soup this summer. Traditional gazpacho is a pureed mixture of fresh tomatoes, sweet bell peppers, onions, celery and cucumbers but don’t be afraid to get creative. Shake things up—blend a batch of watermelon, red pepper or white grape gazpacho instead.
Cool down a sticky summer night with this refreshing Watermelon Gazpacho.
For a 15-minute no-stove recipe, use a blender to make Tyler’s Watermelon Gazpacho. Fresh watermelon gets a kick from serrano chile and a tangy bite from crumbled feta cheese.
Try Food Network's Charred Tomato Gazpacho for a cool, refreshing soup that celebrates the fresh flavor of juicy, ripe summer tomatoes.
Move over gazpacho, here are four Food Network recipes for cold soups to beat the summer heat.