Weekly Greenmarket Preview: Gazpacho Time!

Posted in Around the Garden on July 31 2012, by Ann Rafalko

It’s tomato time, and that can only mean one thing, that it is also gazpacho time. Gazpacho (or gaspacho) is a cold soup from Spain. It is refreshing, healthy, delicious, and a great way to showcase the intense flavor of summer’s most perfect tomatoes.

Gazpacho generally consists of a few basic ingredients; tomatoes, cucumbers, peppers, garlic and olive oil, but as with most “simple” recipes, the variations are endless. We have rounded up a handful of our favorite gazpacho recipes below. Do you have a favorite variation we haven’t mentioned? Feel free to tell us in the comments!

Summertime is also a good time to brush up on your food safety smarts. To that end the Cornell Cooperative Extension will be at the Greenmarket this week 11 a.m. – 1 p.m. to offer tips and answer all your food safety questions.

The weekly NYBG Greenmarket occurs every Wednesday through November 21, 9 a.m. to 3 p.m. near Tulip Tree Allée. Admission and parking for the weekly Greenmarket is always free, and EBT, WIC, and FMNP and NYC Health Bucks are accepted.

Weekly Walking Club – Meets every Wednesday at 10:30 a.m. by the NYBG information table.

Join Public Education staff for an invigorating 1.5 mile loop around the Garden. Wear your walking shoes and bring a bottle of water for a walk that makes a great part of a healthy lifestyle.

Healthful Choices and Safe Food Preparation – 11 a.m.-1 p.m.

Cornell University Cooperative Extension staff presents safe guidelines for cleaning fruits and vegetables in preparation for a healthful meal.

Recipes

Gazpacho Soup

By Vanessa Cabrera, Chef/Instructor, The Sylvia Center

Ingredients serves 4
2 cups tomato, chopped
1 cup chopped red bell pepper (about 1 or 2 peppers)
1/2 cucumber
1/2 cup fresh basil
1/2 red onion, diced
1 cup water
1 teaspoon sea salt or to taste
1 teaspoon each, oregano and thyme
1/8 cup olive oil
1 tablespoon apple cider vinegar
2 tablespoons sundried tomatoes or breadcrumbs to thicken

Instructions

1. Blend all ingredients until smooth.
2. Taste and adjust the seasonings to taste. If the soup is very acidic, add a little sugar or honey.
3. For a thinner consistency, strain the soup through a sieve. For a thicker consistency add sundried tomatoes or breadcrumbs and blend again.
4. Chill before serving.

Gazpacho

By Kristine Nicholson, Healthy Eating Specialist, Whole Foods Market Millburn, NJ – Adapted from Caldwell Esselstyn’s book Prevent and Reverse Heart Disease

Ingredients serves 4
3 medium tomatoes, cored and quartered
1 cucumber, peeled and cut into about 4 pieces
1/2 bell pepper, halved and seeded
1 large rib celery, quartered
1/2 large jalapeno pepper, halved and seeded
1/2 small onion, halved
2 garlic cloves, trimmed
1 can (14 ounces) no-salt-added diced tomatoes
1/2 cup chopped washed cilantro
2 to 3 tablespoons balsamic vinegar
1 lime, zested and juiced
pepper to taste
green onions or chives, chopped

Instructions

1. Using a food processor, chop the tomatoes, pulsing until they are uniformly diced. Move them to a large bowl.
2. Chop the cucumbers in the food processor, pulsing until they are uniformly diced. Add them to the bowl containing the tomatoes.
3. Repeat the chopping/pulsing for the pepper and the celery. Add them to the bowl.
4. Add the diced canned tomatoes, chopped cilantro, vinegar, lime zest, 1 tablespoon lime juice and pepper to the bowl. Stir to combine.
5. Divide evenly among soup bowls and chill.
6. Sprinkle each bowl with chopped green onion and chives just before serving. Enjoy!

Roasted Gazpacho Soup

By Stanley Licairac, Executive Chef, Havana Central

Ingredients serves 4-6
2 medium heirloom tomatoes, cut into chunks
2 plum tomatoes, cut into chunks
2 yellow peppers, cut into chunks
1 small jalapeno pepper, cut into chunks
1 large Spanish onion, chopped
3 garlic cloves, peeled and root end removed

2 cucumbers, chopped
2 ounces cilantro
1 quart Sacramento tomato juice
2 ounces virgin olive oil
salt to taste

1 1/2 Hass avocado diced (quarter avocado diced per serving)

Instructions

1. Preheat oven to 350 degrees.
2. Arrange the tomatoes, yellow peppers, jalapeno, garlic, and onion on a baking sheet and drizzle with olive oil.
3. Place the baking sheet into the oven and roast the vegetables for 20 minutes.
4. Repeat the chopping/pulsing for the pepper and the celery. Add them to the bowl.
5. Remove the vegetables from the oven and allow to cool for a few minutes.
6. Working in small batches, process all the ingredients in a blender and puree to a chunky consistency.
7. Combine well and chill before serving. Garnish with the diced avocado.

Grilled Tomato and Cucumber Gazpacho with Grilled Bread

Complements of Whole Foods Market

Ingredients serves 4-6
2-3 pounds ripe tomatoes

1 jalapeno pepper
1 small red onion, peeled and cut into 1/2 inch-thick slices

8 1-inch thick slices country bread

Salt and Pepper to taste
1/3-1/2 cup olive oil, plus more for brushing, divided

1 red bell pepper, cored, seeded and roughly chopped
1 green bell pepper, cored, seeded and roughly chopped
1 large cucumber, peeled, seeded and roughly chopped
2 cloves garlic, peeled and halved
3 tablespoons sherry vinegar

Instructions

1. Heat grill to medium.
2. Halve tomatoes horizontally; grill flesh side-down 1 minute, or until a light char appears. Flip; cook 1 minute more to char the skin and make it easier to peel.
3. Place in bowl; let cool.
4. Peel tomatoes; chop and set aside.
5. In small bowl, combine jalapeno pepper, red onion slices, olive oil and salt and pepper.
6. Grill jalapeno and red onion slices, or until lightly browned, tossing once or twice.
7. Place in bowl; let cool.
8. Halve jalapeno; remove and discard seeds and white pith.
9. Chop jalapeno and red onions; set aside.
10. Brush bread with olive oil; sprinkle with salt and pepper.
11. Lightly grill the bread; set aside to cool.
12. Cut two pieces of the grilled bread into 1/2 inch cubes.
13. Reserve remaining bread.
14. In a large bowl, combine tomatoes, jalapeno, onions, cubed bread, cucumbers, bell peppers and garlic.
15. Working in batches, puree vegetables in blender or food processor until smooth, adding a little water if the mixture seems too thick.
16. Place half the pureed soup back into the blender; add vinegar and puree again.
17. With food processor or blender still running, drizzle in the oil. (This will turn the soup slightly orange.)
18. Return to bowl with remaining puree; stir to combine.
19. Season with salt and pepper.
20. Cover; chill 2 hours, or until very cold.
21. Ladle soup into bowls; serve with grilled bread.

Watermelon Gazpacho

By Louisa Shafia, author of Lucid Food

Ingredients serves 4-6
2 slices whole grain bread
6 tablespoons olive oil
6 cups coarsely chopped seeded watermelon
5 ripe tomatoes, cored and quartered
1 rounded tablespoon sweet smoked paprika
1 clove garlic, smashed
3 tablespoons balsamic vinegar
1/4 cup fresh mild chile pepper, such as Anaheim, Poblano, jalapeño, or ancho, seeded and roughly chopped
Salt
1/4 sweet white or red onion, finely diced
1 cucumber, seeded and diced

Instructions

1. Heat a pan over medium-high heat. Add the olive oil, followed by the bread.
2. Toast the bread until golden brown, about 3 minutes on each side. Season lightly with salt.
3. Remove from the heat and cool to room temperature.
4. Blend 2 cups of the watermelon in a blender until liquid.
5. Add the rest of the watermelon, the tomatoes, paprika, garlic, balsamic vinegar, chile pepper, and bread, and blend until smooth.
6. Transfer the soup to a bowl and taste and season with salt.
7. Chill for an hour before serving.
8. Garnish with a spoonful of the onion and cucumber dice.