One of my favorite summer soups when I was a young girl was Gazpacho. Gazpacho is served cold and is so refreshing, it’s like giving your body a spa treatment.
Chock-full of fresh vegetables, gazpacho is a tomato based soup, traditionally made with fresh tomatoes, green pepper, cucumber, onion, garlic, olive oil and sherry vinegar.
In the summertime, I make a lot of salsas, including Mango Avocado Red Pepper Salsa, Fresh Strawberry Salsa, and Roasted Corn, Avocado and Black Bean Salsa. So, instead of making gazpacho soup, I decided to make Gazpacho Salsa.
Served as a summer appetizer on top of toasted whole grain bread that’s been rubbed with crushed garlic, this twist on tomato salsa is easy to prepare and has all the flavors of the traditional Gazpacho soup in one bite. This Gazpacho Salsa is also delicious mixed in with Roasted Corn, Avocado and Black Bean Salsa (I’ve served this as an afternoon snack to my my kids and they’ve loved it!)
Tomatoes are being featured on Food Network’s Summer Fest this week, and I’m thrilled to be joining in on the fun. Each week, recipes using farm fresh produce will be featured on the Food Network website along with recipes by a group of fabulous food bloggers.
Be sure to check out the following recipes from all my friends participating in this week’s Summer Fest!
Cooking With Elise: Fresh Tomato Sauce
Jeanette’s Healthy Living: Tomato Gazpacho Salsa
Napa Farmhouse 1885: Tomato Cobbler Anyone?
Virtually Homemade: Spaghetti With Tomatoes, Prosciutto and Fresh Corn
What’s Gaby Cooking: Chicken Kebabs With Romesco Sauce
Big Girls, Small Kitchen: Salmon Spaghetti With Plum Tomatoes and Avocado
Feed Me Phoebe: Roasted Fresh Tomato Puttanesca Sauce
Chez Us: Easy Tomato Tart
Made By Michelle: Tomato and Pesto Pizza
Ingredients, Inc.: Lighter Fried Green Tomatoes
Delicious Lean: Creamy Light Tuna Salad Stuffed Tomatoes
Daily*Dishin: Spicy Tomato-Tomatillo Chicken Tenders
From My Corner of Saratoga: Tomato Jam
Dishin & Dishes: Tomato Zucchini Frittata
And Love It Too: Roasted Garlic, Basil and Tomato Paleo Tart
Healthy Eats: The Fresh-for-Once Tomato
Sweet Life Bake: Pico de Gallo
Zaika Zabardast: Grilled Tofu and Sun-Dried Tomato Pesto Sandwich
Thursday Night Dinner: Tomato and Watermelon Salad
Cooking Channel: How to Prepare Summer Tomatoes
FN Dish: Tomatoes Go Beyond Salads
- 2 cups tomato, diced
- ½ cup red or green bell pepper, diced
- ½ cup English seedless cucumber, diced
- ½ cup red onion or Vidalia onion, finely diced
- 2-3 cloves garlic, minced
- 2 tablespoons cilantro, minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon sherry vinegar
- salt and pepper to taste
- Combine tomatoes, bell pepper, cucumber, onion, garlic and cilantro in a bowl.
- Drizzle olive oil and vinegar on top and toss well.
- Season to taste with salt and pepper.
This post has been linked up to Beyond the Peel’s Keep It Real Thursdays.