This post is sponsored by Door-to-Door Organics. All opinions are my own. #MyFarm2Table
I was sent some beautiful Local Organic Heirloom Tomatoes from Door-to-Door Organics for my Farm-to-Table post. I love the colors of heirloom tomatoes, especially the lighter ones, so I wanted to use them in a way that highlighted their coloring. What better way to make heirloom tomatoes the star but in a Gazpacho recipe?
Now, the one typical setback of making gazpacho is going through the whole process of peeling and seeding tomatoes. So, for this recipe, I just eliminated it. I have a pretty awesome blender (a Blendtec) which blended the tomatoes well enough to basically eliminate the skins and seeds, so yours may come out a bit more chunky. But removing the skin of a tomato is just such a pain!
I served my silky smooth gazpacho topped with finely chopped cherry tomatoes and a Wild Flour Bakery Hearth Baked Mini Baguette that was also in my box from Door-to-Door Organics. The recipe also includes a green bell pepper and a jalapeno which were also a part of my box.
Ingredients:
- 3 cups heirloom tomatoes, chopped (I used some yellow and red)
- 1 green bell pepper, chopped
- 1 peeled cucumber, chopped
- 1/2 cup onion, chopped
- 1 jalapeno, seeded and chopped
- 1 garlic clove, chopped
- 1 tablespoon olive oil
- 1 teaspoon Worcestershire sauce
- 2 tablespoons champagne vinegar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- cherry tomatoes, chopped, optional
