Heirloom Tomato & Roasted Beet Gazpacho

This recipe is featured today in Luri & Wilma, a smart magazine for smart ladies run by native Texan Charlie Heck.  I love the way they shot and featured this recipe, and just as much, I love this Tomato & Beet Gazpacho!  Click through the article below to read the whole issue online (there’s great stuff about fashion, body issues, and vintage duds inside) and scroll down for the full recipe!

Gazpacho Luri Wilma

 

Heirloom Tomato & Beet Gazpacho

Aside from being the perfect make-ahead, quick-cleanup recipe, I love this gazpacho because it relies on fresh ingredients for a bright and complex flavor.  The raw veggies lend a subtle spice to the cold soup, and garden herbs leave it freshly flavored.   Red and golden beets impart a deep magenta hue while keeping the soup slightly sweet.  Plus, this silky staple requires zero cooking and limited utensils, so you can stay cool in the kitchen while impressing your guests with a light supper.  This recipe will serve two as a main course or four as an appetizer.

You’ll need:

  • 3 large heirloom tomatoes
  • ½ large cucumber, seeded
  • ½ red onion
  • 3 cloves garlic
  • 2 beets (try for a mix of red & golden)
  • Handful of fresh herbs: basil, parsley, lemon thyme, chives.
  • 3 tbs red wine vinegar
  • ¼ cup olive oil

First, finely dice the cucumber, red onion, and garlic.  Seed the tomatoes and dice them as well.  When it comes to tomatoes for this gazpacho, I opt for heirloom, but any blend of particularly juicy ones will do- Green Zebras and Brandywines are favorites.  Combine the vegetables in a large bowl and use an immersion blender to puree the veggies until smooth, adding the olive oil slowly.  To flavor the gazpacho, use any herbs you have on hand- I snipped a handful of basil, parsley, garlic chives, and lemon thyme from the window box.  Add 3 tablespoons of red wine vinegar, then cover the bowl and pop it in the refrigerator.

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Because the flavors of this gazpacho intensify with time, I like to keep it in the fridge for up to two days, then strain it using a fine sieve when I’m ready for a quick weeknight dinner.  Of course, if you don’t want to strain the veggies, you’re welcome to serve it chunky, but I’m always impressed with silky soups.  Serve it up in bowls with roasted shrimp, a creamy burrata, or toasted ciabatta for a simple supper.

gazpacho

xoxo,

Liz of The Hungry Texans

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Raw Corn & Tomato Salsa

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If you’re a member of a CSA or just get carried away at the farmers market, then you probably have a surplus of tomatoes and corn in your kitchen.  Put them to good use with this quick and tasty Raw Corn & Tomato Salsa.

Freaked out by raw corn?  Feel free to char the summer kernels over an open flame, but when corn is this fresh and sweet, I promise it is just as delicious raw!

I make a few cups of this salsa on Sundays and top my salads with it for lunch throughout the week.  It stays colorful, fresh, and healthy for days.  Or spoon it over eggs and black beans for a perfect brunchy treat.  This recipe makes ~6 cups.

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You’ll Need:

  • 6 ears fresh corn
  • 4 small tomatoes
  • 1 Jalapeno
  • 1 bell pepper
  • 1/2 red onion
  • Juice of two limes
  • 1/2 cup cilantro
  • 1 tbs olive oil
  • S&P, to taste

To make the salsa:

In a large bowl, shave the corn kernels off of the cob.

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Dice the tomatoes (removing the seeds), jalapeno, bell pepper, and onion, and combine with the corn.

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Add the juice of two limes and olive oil, and season with salt & pepper.  Finish the salsa with a handful of cilantro.

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You can use this salsa immediately, or store for up to 5 days in jars or tupperware.  I do both!

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xoxo,

Liz