We are getting tomatoes from our CSA every week. I’ve done a lot of different things with them so far this Summer. Last week we got 2 pounds and I was trying to decide what to do different again. I contemplated making tomato sauce to freeze and use later for pasta dishes. However, we were getting weather over the 100 degree mark last week. The last thing I wanted to do was stand over a hot stove if I didn’t have to.
I pulled out the Gluten-free Cooking book I bought over a week ago and started perusing the recipes. Bingo! Gazpacho. I could use all the tomatoes and it didn’t require turning on the stove. The bulk of the prep was rough chopping the vegetables that make up the chilled soup. I threw everything in the processor and let it fly. Once it was evenly processed, I put it in some tupperware to chill in the fridge.
Several hours later I pulled it out and dished it up for lunch to go along with some leftovers. I got a “wow” from my husband. I added just enough salt for him. Go me! However, it was a tad too salty for me. Sacrifices. Despite the saltiness, it was cool and refreshing. A welcome reprieve from the Summer heat.