peppers

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Persephone Farm Tomatoes

You can see why we’re thinking of gazpacho this week! My Spanish grandmother (okay okay she was German)(okay okay it’s me) makes gazpacho without a recipe, and it’s still the best way to do it. Finely chop up the peppers, tomatoes and cucumbers you haven’t already finished on the way home from the CSA pickup site; add a finely chopped small onion, a few tablespoons of olive oil and a couple cloves of minced garlic; and salt and pepper, lemon juice, and vinegar to taste—cumin, cilantro, or parsley if you’re fancy—and chill for an hour. Some people like to blend it up—or blend half the mix, leaving the other half in small chopped bits—before chilling, but some prefer to leave the vegetables finely chopped. Other interesting options: finely ground bread crumbs or toasted almonds, Worcestershire sauce, jalapenos, gin (kidding about the gin*)…There are almost as many variations of this recipe as there are tomatoes, so use what you’ve got and go with your gut! Perfect with a hearty bread for dinner on a hot summer’s day. — Apprentice Rachel

For those who prefer a little more direction, the New York Times recently (and timely) published a collection of recipes under the apt headline “30 Ways to Do Justice to Summer Tomatoes.”

*vodka would definitely work better

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