Pbenjay's Blog

Luscious Jersey Tomato

I think I have to do a blog post to pay homage to the Jersey Tomato, one of God‘s blessings on the Garden State.  But not tonight because I’m too tired to think creatively and clearly.  However, I made Gazpacho Sunday night, a dish that is truly a celebration of the fruits of the summer. Tomatoes are the main ingredient and I used some of the best beefsteak tomatoes Jersey has to offer.

And there’s a back story to the Gazpacho recipe.  A few years ago there was a health food store on Third Avenue that made the BEST Gazpacho ever! I would call them from work and ask that they put aside some for me. Once I even served it as a first course at a dinner party! And I would also bring some to New Jersey to give to my friend, Jane.  I never made Gazpacho before so I did some serious research and read several recipes until I found one I that sounded like what I remembered the store’s version to be.  I was RIGHT!!  I’m happy to share it with all of you.  It is easy to make;  the only real work is the prepping of the veggies.

6 tomatoes, cored, peeled and chopped

1 red or green bell pepper, seeded and chopped

1 purple onion, diced

1-2 cloves garlic, minced

2 stalks of celery, chopped

1 cucumber, peeled, seeded and chopped

1/2 cup olive oil

1/2 cup red wine vinegar

2 TBS fresh parsley, chopped

2 TBS chopped chives

2 TBS lemon juice

2 tsp sugar

4 cups of tomato juice

1 tsp Worceshire sauce

6 drops of Tabasco sauce

Combine all ingredients in food processor.  Refrigerate overnight so flavors can meld.