Before I even write another word, I'll confess- I am currently addicted to tomatoes. I just cannot seem to get enough, and right now they are everywhere. I buy them even when I don't really need them, solely because they're pretty sometimes, it's become a good problem to have. A few weeks ago I went to a produce sale at the LSU Ag-Center- 15 minutes later I was loading my car with about thirty pounds of the most beautiful heirlooms. Yes, thirty! I know that is a LOT of tomatoes, but I had the best time choosing them and later making Gazpacho, beautiful salads, and the most wonderful preserves. I made a tomato marmalade with saffron, which if I say so myself was out of this world- I'll be using it at work in my catering business, Gourmet Girls.
At home for dinner, we had Jumbo lump Crabmeat Gazpacho. This is my favorite type of dinner in the summer. Cooking seasonally by utilizing foods which are in their prime makes eating and preparing meals a joyful experience for me. I think most of us eat with our eyes first, what I came across labeled as Paleo on Pinterest and other venues was sometimes not too appetizing to me. While the food might have tasted good, it certainly was not inspiring me to run and cook it for dinner. I need pretty in my life, with food in particular. I hope through this blog I can inspire others to prepare meals in a healthy manner; cooking seasonally from farm to table, using locally grown and organic ingredients.
While I am not a fan of storing tomatoes in the refrigerator, I was surprised to find that the leftover Gazpacho was actually really good a day later. I would not recommend making it more than several hours early, just make sure to add the crabmeat right before serving. I made this a few weeks ago, and after looking at the photos again, I cannot wait to make it again. I hope you like it as much as I did!
Heirloom Tomato Gazpacho with Jumbo Lump Crabmeat
6 ripe heirloom tomatoes, diced (reserve all the seeds and juices)
1 small red onion, finely chopped
1 cucumber, peeled and seeded and cut into 1/4" slices
2 red bell peppers, cored, seeded, and cut into 1/4" cubes
2 yellow bell peppers, cored, seeded and cut into 1/4" cubes
1 jalapeno pepper, cored, veined, seeded, and finely minced
1/2 cup fresh cilantro, roughly chopped
4 tablespoons red wine vinegar
juice of 1 lemon
1 teaspoon Tabasco, or to taste (I like spicy)
3 tablespoons extra virgin olive oil
1/2 teaspoon cumin
sea salt and freshly ground black pepper
1 lb. fresh Jumbo Lump Crabmeat, lightly picked for shells.
1. In a large non-reactive bowl, combine the tomatoes and their juices, onion, cucumber, and peppers. Add red wine vinegar, lemon juice, olive oil and tabasco.
2. With a couple of forks squish the vegetables into a juicy soup, making sure to leave plenty of big pieces. Add salt, cumin and black pepper tasting as you go. Add cilantro then refrigerate the soup for at least an hour before serving.
3. Ladle the Gazpacho into soup bowls, add crabmeat and serve.
Makes 8 servings
