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Carolyn Wright Lafayette, Food Blogger in Lafayette, Food Blogger Louisiana, Gazpacho, Heirloom Tomatoes, Hub City Farmer's Market Lafayette, Linda Jo's Salsa Youngsville, Louisiana Food blogger
I guess it was in the peak of our “little drought” in June, when the tomatoes were at their peak…I was trying my best to keep the plants from frying in the sun and at the same time – trying to find (and invent) ways to use them all! That is when you are “up to your ears” in wonderful Heirloom Tomatoes of all colors – and if you have your own plants (and, of course, I always get carried away in early spring when it is time to plant!) you are finding every sunny windowsill lined and baskets on the countertops full of these juicy summer miracles.
After you have gotten over the thrill of another year of ripe tomato sandwiches (made with real – not light mayo on fresh slices of Evangeline Maid white bread) with a touch of salt and pepper, tomato salads, stuffed tomatoes, tomatoes in everything you cook, you might even decide to put some up in canning jars – just to ensure that you can enjoy them longer! Yes, I did put up a whole pot of creole tomatoes and plan on making them last as long as I can!!
It was at the end of one of those long hot days, when I just had to have a cold soup…one that I could make and keep in the fridge for the week – to bring along to work for a cool light lunch (Maybe with one of those decadent tomato sandwiches!). With all of the tomatoes sitting on my counter and something had to be done with them!…a Gazpacho was the first and most logical soup that popped into my mind….
I use the recipe that I picked up at The Hub City Farmer’s Market from “Linda Jo”, from Youngsville, La, who makes homemade salsa. It is so easy and comes out perfect every time! Now, of course, not everyone will be fortunate enough to have a pantry full of Linda Jo’s Salsa….so just use your favorite or make your own!
Ingredients:
1 cucumber seeded and chopped, but not peeled
1 red pepper and 1 green bell pepper, seeded and chopped
2 ripe tomatoes – chopped
3 cups tomato juice
1 tsp freshly ground black pepper
1 16 ounce jar of Linda Jo’s Salsa (or your favorite brand)
small bunch of cilantro – chopped finely
Directions:
Combine all ingredients in a large bowl, mix well and chill before serving…best if chilled overnight!
Will keep well in fridge for a week.
This cold soup is a favorite in my family…so I can promise that it would work for yours!! Enjoy….
When Food Works 