So many people are growing their own gardens this year. The carnivore and I managed to plant a huge pot of herbs and a couple of tomato plants. Luckily we have been very successful on both accounts.
However, there is one small glitch in our tomato growing enterprise - the carnivore doesn't eat them. Thus, I have been forced to become creative about how to use all of these little beauties. Recently, I came across a recipe for a golden gazpacho in my Body +Soul magazine. I then saw the most amazing tiny yellow heirloom tomatoes at the farmer's market, and I just knew that they would go great with some of my homegrown ones in a chilled soup on these hot summer days.
To make this gazpacho you will need:
2 lbs of yellow heirloom tomatoes
1 small squash
1/4 yellow onion
4 mini yellow bell peppers
4 mini orange bell peppers
1 garlic clove
1/2 cup of carrot juice
2 tblsp of red wine vinegar
2 tblsp of olive oil
salt and pepper
tomato and avocado diced on top
Simply blend the above ingredients one at a time in your blender. (I did use my new juicer for the carrot juice). Top with the (homegrown) tomato and avocado. Then chill for at least an hour. You can store it an airtight container for a few days in the fridge. I like to use a juice storage container because then it can be easily poured into bowls. It gets even better the second day in my opinion.
This bowl is low in fat and packs in lots of great nutrients - like vitamin C and lycopene. It is a lovely lunch and a great use for all those tomatoes you have grown this year.
Got more creative ways to use up my tomatoes? Let me know by leaving a comment below. I'd love to hear from you.