It’s that time of the year again. That time when, as a single girl, you regret having planted 25+ different tomato plants in your garden because your fridge is filled with at least 750X more than you could ever eat in a year or two.
Fortunately, there is canning and freezing…but honestly, sometimes canning is a bigger pain in the rear than I want to deal with. Oh yea, and canning stewed tomatoes and tomato sauce involves the stove. And I live in Georgia. And it’s 80bagillion degrees here already and my AC bill is already almost as much as my mortgage. So, that’s where this comes in.
Artichoke and Avocado Gazpacho tomatoey, check. cold, check. super easy, check.
Ingredients:
5 cups chopped tomatoes (any kind…I used a combo of different heirlooms and a beefsteak or two)
2 peeled, chopped cucumbers
2 roasted red or yellow peppers, peeled, seeded, and chopped.
3 cups tomato juice
1/3 c. red wine vinegar
1/3 c. lemon juice
3 tbsp. chili sauce
2 handfuls of chopped cilantro
2 handfuls of chopped parsley
1.5 c. quartered artichokes
1 avocado, chopped
salt and pepper to taste
Ok guys (if there are any of you still out there reading this blog…), give me more tomato ideas!
It’s that time of the year again. That time when, as a single girl, you regret having planted 25+ different tomato plants in your garden because your fridge is filled with at least 750X more than you could ever eat in a year or two.
Fortunately, there is canning and freezing…but honestly, sometimes canning is a bigger pain in the rear than I want to deal with. Oh yea, and canning stewed tomatoes and tomato sauce involves the stove. And I live in Georgia. And it’s 80bagillion degrees here already and my AC bill is already almost as much as my mortgage. So, that’s where this comes in.
Artichoke and Avocado GazpachoIngredients:
Ok guys (if there are any of you still out there reading this blog…), give me more tomato ideas!