“Tomato” Gazpacho

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HOMEMADE SOUP THE ULTIMATE “TOMATO” GAZPACHO Made by: Kate from cookieandkate.com SERVING TIME DIFFICULTY 4 PERSON 25 MINUTE EASY INGREDIENTS INSTRUCTIONS • 2 ½ POUNDS RIPE RED TOMATOES (ABOUT 4 1. Place your blender bowl, a between the blender and medium serving bowl, and the serving bowl. LARGE OR 9 SMALL) a small bowl on the counter. 3. To the blender, add the • 1 SMALL VIDALIA OR SWEET YELLOW ONION Core the tomatoes and cut basil, garlic, olive oil, them into rough 1″ chunks. vinegar, salt and about (½ POUND), PEELED AND CUT INTO ROUGH Reserve about ¼ cup of 10 twists of black pepper. 1″ CHUNKS the juicy tomato seeds and Securely fasten the lid place them in your small and blend, starting on low • 1 SMALL CUCUMBER (½ POUND), PEELED bowl (we’ll use them as a and increasing to high AND SEEDED garnish later). Add half of speed, until the mixture is the tomato chunks to the completely smooth, about • 1 MEDIUM RED BELL PEPPER, CORED AND blender, and the other half 2 minutes. SEEDED to your serving bowl. Add 4. Pour the remaining chunks of all of the onion chunks to tomato, cucumber and bell • ¼ CUP FRESH BASIL LEAVES, PLUS EXTRA the blender. pepper) into the blender. FOR GARNISH 2. Cut off about 1/4 of the Fasten the lid and blend cucumber. Finely chop for just 10 to 20 seconds, • 1 LARGE GARLIC CLOVE, PEELED that piece and place it in until the ingredients are • ¼ CUP EXTRA-VIRGIN OLIVE OIL the small bowl. Slice the broken up into small pieces. rest of the cucumber into Stop there, or blend a little • 2 TABLESPOONS SHERRY VINEGAR OR RED rough 1″ chunks, and divide longer if you prefer smaller WINE VINEGAR them between the blender pieces. and the serving bowl. Cut 5. Add a small pinch of salt to • ¾ TEASPOON FINE SEA SALT off about 1/4 of the bell the small bowl of garnishes, • FRESHLY GROUND BLACK PEPPER pepper, finely chop that stir, and store it in the fridge. piece, and add it to the Chill the soup for at least 2 small bowl. Slice the rest of hours, or up to 24 hours. the bell pepper into rough 6. Can be refrigerated, for 3 1″ chunks and divide them to 4 days HOMEMADE / SOUP 01.

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Cherry Tomatoes
Cooperative Extension-Sacramento County 4145 Branch Center Road, Sacramento, CA 95827-3823 (916) 875-6913 Office (916) 875-6233 Fax Email: [email protected] Website: http://cesacramento.ucanr.edu Garden Notes GN 109 CHERRY TOMATOES CULTURE Cherry tomatoes have small, cherry to golf ball-sized fruit that is often used in salads. They are heat-loving plants that range in size from dwarf to seven-footers. Give them full sun, soil that is well amended with compost and a cage or stake to grow on. Plant seedlings in the garden after all danger of frost is past. Keep the soil around new transplants moist for the first 3 to 4 weeks. Water established plants when the soil dries to about 2 to 3 inches deep. Apply enough water to wet the root zone thoroughly. Since weather and the depth of rooting vary, the right interval for applying water in the summer can vary from 1 to 3 times a week to once every 10 to 14 days. Plants are best irrigated by using soaker hoses, drip irrigation, or any means that applies water slowly without wetting the foliage. To boost growth, use fish emulsion or other mild nitrogen fertilizer when the plants set their first fruit and every 4 to 6 weeks thereafter. Too much nitrogen makes plants grow leaves at the expense of fruit. Cherry tomatoes are notorious for splitting before or right after they have been picked with some varieties more prone to split than others. VARIETIES The six cherry tomato varieties listed below were grown in the Fair Oaks Horticulture Center Vegetable Demonstration Area during the spring and summer of 2007.
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