What’s for Dinner: Tex-Mex Gazpacho
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We’re in full-fledged tomato season. I’ve been trying to pick recipes to use up our harvest faster than they can go bad. Last year, we shared a lot of tomatoes with our neighbors, but everyone seems to have more than they can use.
Here’s what’s on the menu for tonight from Real Simple (of course):
- 2 1/2 pounds tomatoes, chopped
- 2 Kirby cucumbers (about 1/2 pound), peeled and chopped
- 1 red bell pepper, chopped
- 1 small poblano pepper, chopped
- 1/2 small red onion, chopped
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- kosher salt and black pepper
- 1/3 cup sour cream
- 1/4 cup pepitas (roasted, hulled pumpkin seeds)
- cilantro sprigs
- Warm flour tortillas, for serving (optional)
- In a blender, working in batches, puree the tomatoes, cucumbers, bell and poblano peppers, and onion, transferring the mixture to a bowl as you work.
- Stir in the lime juice, oil, 1¼ teaspoons salt, and ½ teaspoon pepper and refrigerate until chilled, 15 to 20 minutes.
- Divide among bowls and top with the sour cream, pepitas, and cilantro. Serve with the tortillas, if desired.
Of course, I’m going to leave out the cilantro. I still need to see if I have all the ingredients, but I might try to pair the soup with these sweet corn quesadillas (also from Real Simple).
By the way, we finally made the pasta with fresh tomato sauce that I wrote about last week; okay, well the Mister made it while I watched the Bachelorette. It was delicious, especially with some garlic bread to soak up the extra sauce.
This post is linked to the Tasty Tuesday Parade at Balancing Beauty and Bedlam.