Tomato season is upon us and my tomato plant has taken off!
Recently I've picked a few for salads and eggs but since there are more and they just keep comin' I thought I would make a spicy gazpacho! Simple to make and so refreshing!
4-5 medium tomatoes (quartered)
1 cucumber (peeled and roughly chopped)
1 red bell pepper (cored and chopped)
1 small poblano pepper (cored, no seeds and roughly chopped)
1 small red onion (quarted)
lime juice (1/2 a lime or so)
cilantro (a few sprigs)
1 sliced avocado
pinch of salt & pepper
2 tablespoons of olive oil
Throw tomatoes, cucumber, peppers, little bit of the cilantro and onion into the blender and blend away. Transfer to a bowl and stir in lime juice, olive oil, salt and pepper. Chill in the fridge for 20 minutes.
Pour into bowls (should serve about 4). Garnish with some sliced avocado and cilantro. I also might try throwing in some cooked shrimp for a heartier version. Or for lunch, pair it with an open faced tuna sandwich.