This Friday I made gazpacho, or the cold soup of Spain, as it’s known in my house (from a favorite menu description). The soup served as the final destination for many of my end-of-season garden tomatoes.
I think the soup will enter our regular rotation next summer, as it’s easy, tasty and a nice way to use up slightly past-their-prime foods. To wit: the recipe upon which I loosely based my soup calls for bread. The last two slices of a fairly old loaf, which had been destined for the crouton heap, became a nice thickener for the gazpacho.
In addition, I could imagine adding some other vegetable odds and ends you’re looking to use up. Not to mention the fresh tomatoes, peppers and cucumbers that are entering the September of their years.
Come to think of it, I can’t believe I didn’t think of this sooner. Those were basically the three crops that came through for us this summer!I’m sure you all have your ‘tried and true’ uses for the end-of-summer tomato backlog, but I’d definitely recommend the gazpach. Five or six ‘beauts’ is a small price to pay for a flavorful, summery soup.
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