The author cultivated 32 heirloom tomato plants, harvesting over 10 pounds daily. This recipe represents an adaptation of traditional Spanish gazpacho, omitting bell peppers and bread thickener.
Ingredients
- 3 medium heirloom tomatoes (stem removed, diced)
- 1/2 cucumber (peeled and chopped)
- 3 green onions (diced)
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar (homemade butternut squash vinegar used)
- Small bunch of oregano
- 2 sprigs thyme
- Salt and pepper to taste
Preparation
Puree all ingredients with a stick blender and chill for 1 hour.
Serving
Garnish with white truffle oil, smoked paprika, and grated Parmesan cheese.
Context
Homegrown heirloom tomatoes differ significantly from commercial varieties, which are picked underripe for shipping durability.