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 heirl
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 a
Got more creative ways to use up my tomatoes? Let me know by leaving a comment below. I'd love to hear from you.
Looks yummy! One question, when you say "squash" do you mean zucchini and such?
ReplyDeleteThanks, I'll give this one a try...it's supposed to be hot today and my kitchen counter is loaded with yellow cherry tomatoes and San Marzanos!
Did you hear about that "Tomato Season" blog event? A bunch of folks are posting about their tomato recipes. Neat idea to network. Here's one of the posts: http://awaytogarden.com Scroll down until you see the tomato sauce post. I think you can post on there that you have a tomato recipe too.
i love this! its like a more socially acceptable way for me to eat spoonfuls of salsa :p
ReplyDeleteMmmm looks delish! I'm definitely going to pick up some fresh tomatoes this weekend and try.
ReplyDeleteivy - thanks for the heads up on the tomato event. i will check that out. and when i say squash, i mean yellow squash. hope that's clearer!
ReplyDeleteI've been making a batch every week this summer. I like to take it to lunch at work, but before I leave, I spoon a dallop of pesto on top. Gives it a really good garlicky kick!!
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