Tomatoes, Two Ways: Salsa Fresca + Garden Gazpacho

Aug 18

When tomatoes are at their peak, sometimes the simplest recipes are the best. Here are two fresh ways to enjoy the abundance of summer tomatoes: a bright Salsa Fresca and a cool, creamy Garden Gazpacho.

Salsa Fresca

Bright, fresh, and full of summer flavor!

Ingredients

2 pints cherry tomatoes, washed and halved
1 bunch cilantro, washed, dried, and chopped
1 small-medium onion, chopped
1 lime, juiced
2 tablespoons olive oil
Sea salt and fresh ground pepper to taste (or ¼ teaspoon cayenne)
1–2 jalapeños, seeds removed and chopped fine, optional

Directions

In a medium bowl, combine tomatoes, cilantro, onion, lime juice, olive oil, salt, and pepper.

Mix well, taste, adjust salt if needed, and serve.

Chef’s Notes

Use the ripest tomatoes you can find for the best flavor.
Let the salsa sit for 10–15 minutes before serving to let the flavors mingle.
Delicious with tortilla chips, on tacos, grilled meats, or spooned over fish.

And one of our favorite ways to enjoy it: spooned over eggs for pure summer!

Garden Gazpacho

Cool, creamy, and packed with garden goodness.

Ingredients

2¼ pounds (3 medium-large) tomatoes, washed, cored, and halved
¼ pound (1 medium) zucchini, washed, ends trimmed, halved, deseeded, and cut into chunks
¼ pound (1–2 small) cucumbers, washed, ends trimmed, and cut into chunks
¼ pound (1 small) red onion, skin removed and cut into chunks
2 jarred roasted red peppers
2 cloves (.5 oz) garlic
2–4 sprigs (.4 oz) parsley
¼ cup extra virgin olive oil
2 tablespoons + 2 teaspoons raw apple cider vinegar
2½ teaspoons sea salt
½ teaspoon crushed red pepper

Directions

In a blender or food processor, add tomatoes, zucchini, cucumbers, red onion, roasted peppers, garlic, parsley, olive oil, vinegar, salt, and crushed red pepper.
Blend until smooth.
Pour into glass jars, seal, and refrigerate for 1 hour or overnight.
Serve chilled and enjoy!