The Easiest Tomato Gazpacho

This is what happens when you have FOTO:

A [Fear Of Throwing Out].

Especially with dealing with perfectly healthy, good food.

So…..

Maybe not such a bad thing, right?

It’s just a matter of finding a way to use all of your gorgeous + beautifully fresh veggies– without a lot of effort. Ain’t that always the case.

And you can.

Especially in the summer.

Why?

Because there is this thing called gazpacho. Pureed veggies into a cold soup solves many issues: being hungry, not wasting food, being too hot to cook, just to name a few.

So, it’s worth a learn.

And if you have 2 minutes (max), you can make this.

It’s my perfect {seasonal} solution to my case of FOTO.

After last weekend’s big cooking demo of my favorite healthy summer entertaining meals at the Taste of Tacoma , you can be sure that I was determined to do something with the 16 tomato insides I had leftover from the two rounds of Quinoa Baked Stuffed Tomatoes that happened between the 2 days.

They were staring at me in the fridge. Looking at me through the glass containers.

Do something with me!

I’m going to go bad!

Don’t waste me. Please?

Seriously, this is how they talk to me. Such needy little things.

But, in our first summer heat wave in Seattle this week, the last thing I wanted to do was to cook something over any heat source. BBQ included.

So, I do what I always so when I’m not sure what to do with leftover veggies. 1) roast them [which was out of the question with the weather} or 2) blend them [bingo].

So, in they went with a cucumber, part of a leftover red onion, a clove of garlic, lime juice and a little handful of fresh parsley (also leftover from the stuffed tomato recipe). A little slow speed pulse or two and 30 seconds later a little smile was on my face.

Hello, little refreshing meal.

My kind of summer cooking.

Especially if you have some shrimp and avocado to serve on top.

Ingredients:

8 full size tomato insides (scooped out)

1 english cucumber, end removed, and cut into 4 or 5 pieces

1/4 red, yellow or sweet onion

1 clove garlic

1 handful parsley (or cilantro or basil)

juice of 1 lime (or lemon or orange)

sea salt + pepper

Directions: Add all ingredients to a blender and blend of low to keep it slightly chunky or puree on high for a smoother consistency. Serve very chilled. Garnish with a lime wedge, fresh avocado or pre-cooked shrimp.

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