Tomato Gazpacho: Refreshing, Delicious, and Nutritious!
Walk into any farm stand in New Jersey during August and September and you will see an abundant variety of tomatoes of all different sizes and colors, from yellow to deep purple to pink. There are so many health benefits of eating a freshly picked tomato, such as high levels of vitamin A and C. Tomatoes are also high in antioxidants, such as lycopene, which occurs in most red fruits and vegetables.
This summer gazpacho recipe highlights the August NJ bounty and allows all the ingredients to shine. By not cooking your produce you will retain more essential vitamins.
Watermelon & Heirloom Tomato Gazpacho
5 cups watermelon, diced
3 cups red or pink heirloom tomato, diced
1 large cucumber, peeled, seeds removed, diced
1 small serrano or Fresno pepper, seeds removed, diced (optional)
Juice of 3 limes
1 tablespoon agave or sugar
Salt/fresh ground black pepper to taste
1 tablespoon tarragon, finely chopped
1 tablespoon basil, finely chopped
Extra virgin olive oil for garnish
Sea salt for garnish
Herb salad for garnish
Roasted crushed pistachios for garnish
In batches, blend watermelon, tomatoes, cucumber, serrano pepper, lime juice, agave or sugar and salt and pepper, puree until smooth.
Stir in finely chopped tarragon and basil
Chill in refrigerator at least 2 hours before serving
To serve, ladle gazpacho in bowls, garnish with herb salad, a drizzle of exra virgin olive oil, a pinch a sea salt and pistachios