It’s officially tomato season! Since I’ve been passionately missing Hanover tomatoes this summer, this weekend I set out to secure reasonable substitutes. Luckily there are a number of farmers’ markets in the Fairfield County, CT area including a few in Stamford alone. We typically make our way to the French Market in downtown Stamford on Saturdays, but this time around I wanted to check out Hubbard Heights Farm. It’s about a five minute drive from our apartment towards the west side of the city. Hubbard Heights has a great selection of greens, peppers, tomatoes, onions, flowers, etc. Among the heirloom tomato varieties typically available are Striped Roma, the Great White, the Brandywine Pink, the Indigo Rose, the Red Pear Piriform and the Japanese Black Trifle.
But, I’m really not an heirloom connoisseur so I just picked up what looked best to me. I was lucky enough to get my hands on (what I think is) an Aunt Ruby’s German Green that clocked in at just about one pound – perfect for four servings of gazpacho! I recommend the recipe below to those who like their gazpacho to be slightly sweet and nutty. It’s simple to make, just throw all of the ingredients into a food processor and let it chill for a 3-4 hours. Unfortunately I don’t have a processor that is big enough, so I used an immersion blender to create a nice pureed style gazpacho. Serve this soup up with your favorite summer dinner – and for us that means tots and a burger. I also plan on having it for lunch today with a goat cheese crostini. Seriously, this soup is delish and is worth the wait!
recipe adapted from Epicurious.com
1 pound ripe green heirloom tomatoes, cored, cut into large chunks
1 6-inch piece unpeeled English hothouse cucumber, diced
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup salted roasted Marcona almonds
2 tablespoons extra-virgin olive oil
2 large garlic cloves, peeled
1 tablespoon aged white wine vinegar
1 teaspoon (or more) coarse kosher salt
Black pepper to taste
Cucumber and jalapeño slices for garnish
Combine all the ingredients, except for those set aside for garnish, in a large food processor. Blend to almost smooth puree. Season with pepper and more salt, to taste. Transfer to a bowl and chill in the fridge for at least 3 hours and up to 1 day. Garnish each individual bowl with cucumber and jalapeño slices.