Savor the Harvest: with a delightful recipe for Gazpacho
Steamy summer nights are the perfect time to enjoy a refreshing bowl of gazpacho. This delicious and healthy "liquid salad" is a meal in itself that can be easily prepared ahead of time for a quick weeknight dinner. Originating in southern Spain, gazpacho has evolved to embrace the flavors of many cultures, resulting in a wide variety of recipes much like the endless possibilities of spaghetti sauce.
One exceptional gazpacho recipe comes from Red Fire Farm, a local producer known for its award-winning tomatoes. Along with kale and other organic produce from the valley, their tomatoes are the star of the show. Farm owner Ryan Voiland has garnered acclaim for his flavorful nightshade beauties, including a first-place win at the 25th annual Massachusetts Tomato Festival just this past August for their cherry tomatoes.
Each summer, Red Fire Farm celebrates the tomato harvest showcasing over 60 different varieties. It's clear they know a thing or two about these juicy fruits, and their expertise shines through in their simple yet delicious gazpacho recipe.
Gazpacho
- 3 Red Fire Farm tomatoes
- ½ medium cucumber
- ½ green pepper
- ½ red pepper
- 1 clove garlic, crushed
- 3 ½ cups tomato juice
- ½ teaspoon sugar
- 1 tsp Veggie Rub
- salt and pepper
- ¼ cup olive oil
- ¼ cup white wine vinegar
Garlic Croutons
- 6 slices bread
- ¼ cup olive oil
- 1 clove garlic, crushed
Finely chop the onion, tomatoes, cucumber and peppers. Place in a large bowl with garlic. Stir in the juice, sugar, salt and pepper, and combined oil and vinegar and mix well. Refrigerate. Serve soup cold, with a bowl of garlic croutons.
To make Garlic Croutons: Preheat the oven to moderate. Trim the crusts from the bread and cut the bread into cubes. Drizzle with combined oil and garlic and mix well. Spread on baking tray. Bake for 10-15 minutes, turning twice, or until golden brown.
Find more about Red Fire Farm here
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