Tomato Gazpacho with Pickled Onions and Parsley Oil

Isn’t it great how some of the most enjoyable foods are the simplest?  A scrumptious garden tomato with a simple sprinkling of salt is a delicious gift.

So simple.

I made my case for peaches being one of the greatest foods of summer, but tomatoes are right up there too.  The kids and I had an opportunity this past weekend to pick at a local farm here in San Diego, Suzie’s Farm.  We’ve done many farm tours there for school and we love being able to pick baskets and baskets of produce goodness.  The Best.  When summer fruits and veggies are at their peak, very little needs to be done to improve upon them.  God created a tomato or a pepper to go from incredibly sour and inedible, to juicy and sweet in just a few days, thanks to that glorious summer sun.

What a fantastic overseer and gardener God is.

Thank you, God, for tomatoes.

I think gazpacho is a such an amazing soup. It actually existed way way back in the deep dark corners of the history books.  Maybe it’s just my love of history, but I think it’s pretty cool to eat something like they did in Rome long ago, don’t you think?  It was created to both enjoy the produce of summer but also to eat on a hot day.  Quite simply, it is a tomato-based soup served chilled.  All of the ingredients are thrown into the blender, so no cooking over the stove or turning on the oven for this recipe!  The pickled onions add a little tang and the parsley oil adds some fun flavor and color.

Ok, let’s blend…

Toss all of the gazpacho ingredients in the blender.  Puree for a few minutes or until completely smooth.  Season to your liking.

Pour into bowls.

Done.

I find arranging buffet style toppings for meals encourages kids to create their own meals and eventually try things which  would normally cause them to freak out.  Having a small level of control even helps mine to branch out and try new things.

Above, I have hard-boiled eggs, pickled red onions, parsley oil (see below), bruschetta, goat cheese, cucumber, and avocado.  If you had shrimp or crab available, that would be fantastic too!

I also served ours with bread since it is an automatic comfort to my kids when they are eating something with a texture like a soup.  Gazpacho or even tomato soup are delicious with torn pieces of bread in them.

Enjoy!

Tomato Gazpacho with Pickled Onions and Parsley Oil

For the gazpacho:

6 regular size tomatoes, preferably heirloom

1  large avocado

1 sweet pepper, any color

1 regular size cucumber, peeled and diced

1/2 red onion, chopped

1/4 c. extra virgin olive oil

2 T. apple cider vinegar

1/2 tsp. paprika

1-2 cloves of garlic

salt and pepper, to taste

For the toppings:

pickled onions

avocado, chopped

hard-boiled egg, chopped

fresh bruschetta (chopped tomatoes, dash of olive oil, garlic, salt)

goat cheese, crumbled

cucumber, peeled and chopped

Parsley Oil:

1 c. of fresh parsley

1/3 c. extra virgin olive oil

salt, to taste

Blanch the parsley for 1 minute in boiling water.  Strain and blend with the olive oil in a blender.  Serve, salt, and refrigerate.

Add all of the gazpacho ingredients in a blender and puree until smooth.  Season to your liking.  Add the toppings and enjoy!

Stick around and find us on:

F a c e b o o k  //  T w i t t e r  //  P i n t e r e s t  //  I n s t a g r a m  //  E m a i l

 

1 comment to Tomato Gazpacho with Pickled Onions and Parsley Oil

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

  

  

  

* Copy This Password *

* Type Or Paste Password Here *