- Jennifer Coatanroch
Farmers' Market Gazpacho
Updated: Jul 30, 2019
Vegan; gluten, soy and nut free
Recipe by: Jennifer Coatanroch
I do love volunteering at the Danbury Farmers' Market, but part of the challenge is coming up with healthy and fun recipes that don't require electricity. I do the cooking presentations on a picnic table on the grass. The most natural setting you can imagine. It's fun and low key, and a pure joy to be a part of. So, I was able to get away with this recipe by using a cordless immersion blender. One of my favorite kitchen tools.
I wanted to capture the flavors of my favorite gazpacho from my favorite French restaurant, without being a complete copycat, lol.
And, of course, I wanted to use as many farm fresh ingredients as possible, since I would be demonstrating in the middle of a farmers' market.
I tried multiple variations of gazpacho, and this ended up being my families favorite version. Change it up as you like, and use the freshest ingredients you can find.
Garnish ideas: diced avocado, shrimp, toasted garbanzo beans, cilantro, diced hard-boiled egg, toasted bread, drizzle of olive oil, diced artichokes…
Pairing ideas: grilled cheese, large salad, crusty bread, frittata, quiche…a glass of Sancerre..
Farmers' Market Gazpacho
Refreshing soup using farm fresh summer ingredients
Prep time: 15 minutes
Chilling time: 1-2 hours (or overnight)
Yield: 5 servings _________________________________________
Equipment needed: 2 large mixing bowls,
mesh strainer, blender
2 1/2 pounds vine-ripened tomatoes, peeled*
½ large cucumber, seeded and diced
1 small bell pepper, diced (green, red, orange, or yellow)
1 small red or sweet onion, diced
½ large zucchini, diced
1 small jalapeno, seeded and minced (optional)
1 small garlic clove, minced
1/4 cup oil of choice (I use extra-virgin olive oil)
1 lime, juiced
2 teaspoons sherry or red wine vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon ground cumin (optional)
1 teaspoon kosher salt
Freshly ground black pepper to taste
2 tablespoons fresh basil leaves, chiffonade
Place a fine mesh strainer over a large mixing bowl. Peel, core and seed the tomatoes, placing the seeds and pulp into the strainer in order to catch the juice. Press as much of the juice through as possible, this should equal about 1 cup. *
Dice the tomatoes, and place half of the tomatoes in the bowl with the juice, and half into a separate mixing bowl. Add the garlic clove, olive oil, lime juice, vinegar, Worcestershire, cumin, salt and pepper to the mixing bowl with the tomato juice.
Divide the cucumber, bell pepper, red onion, zucchini, and jalapeno in half, and place one half of each in the two bowls.
Transfer the mixing bowl with the tomato juice to a blender (or use an immersion blender in the mixing bowl) and puree for 15 to 20 seconds on high speed. Combine both mixtures in one bowl, mixing well. Cover and chill for 2 hours and up to overnight.
Taste, and adjust seasonings as you like. Garnish with chiffonade of basil.
*To easily peel tomatoes: Fill a large pot halfway with water, set over high heat and bring to a boil. Making an X with a paring knife on the bottom of the tomatoes, place them into the boiling water for 15 seconds. Remove and transfer to an ice bath and allow to cool until able to handle.