Like many people who over-plant in the Spring, I am now looking for creative ways to use up the bounty from my garden. One of the most perplexing items in my garden are my cherry tomatoes. For the first couple of weeks, I am content to eat them as quickly as they ripen. However, about four weeks later when all ten or so plants are producing mature fruit, I am unable to eat my way through the backyard. So I decided to try making Gazpacho out of my cherry tomatoes and I am so pleased with the results. I love the flavor of cherry tomatoes, but they are not as versatile as larger tomatoes. That has changed with the discovery of how great they are in a Gazpacho. I have eaten several quarts of Gazpacho already this summer as it makes a quick and easy meal. I don't add anything to the Gazpacho until I serve it. I have also found that things like fresh green beans and fresh corn are also very good in Gazpacho. Cucumbers are used in the traditional recipes, but use up any fresh vegetables that you have on hand that you like with tomatoes. Here is my basic recipe, I have used yellow and red cherry tomatoes. If I have a couple of larger tomatoes, I have also added them into the mix. I have found that the acidity and sweetness of the tomatoes vary as well, and I adjust the recipe accordingly. I have a very prolific "Sweet 100" cherry tomato plant and the tomatoes produced are very sweet. So when I use them, I add more jalapeno pepper than I use with the yellow cherry tomatoes or the "Green Zebras".I have frozen several quarts of Gazpacho to enjoy in the Winter. I am looking forward to eating Gazpacho on one of our warm Spring days that hint of the Summer to come.
Enjoy!
Combine all the ingredients in a food processor until smooth. Salt and pepper to taste.
3 cups of cherry tomatoes
1/2 small red onion
3 cloves of garlic
1/2 - 1 jalapeno pepper
1 - 2 tablepoons olive oil
1 - 2 tablepoons red wine vinegar
1/4 - 1/2 small red pepper
