Fall is here at last. The tomatoes went crazy in my garden this year. They grew so tall they pulled the tomato cages over. I had to stake them up with thick bamboo stakes and use string to tie them on. Then the fruit came—baskets of ripe tomatoes. Right beside the tomatoes were two cucumber vines that kept spitting out large prickly cukes. What to do with all that food?
I gave a bunch away, but looked for recipes to use it. This is a gazpacho soup which used both a ton of tomatoes and a bunch of cucumber. Perfect!
I loved it. My husband said he wasn’t used to this kind of food, and although it was very good, it left him wondering what was for dinner!
Recipe –
Large prickly cucumber, peeled and sliced
Tomatoes in equal amount to the cuke
2 cloves garlic
¾ c. red onion
Olive oil
Balsamic vinegar
Parsley leaves, handful
Oregano leaves, handful
Put through blender till smooth and season to taste with salt, pepper, Worchestershire sauce, bruschetta spices. Slice an avocado and add to soup, cool in refrigerator. Serve with crusty bread, toasted, and topped with parmesan cheese. Enjoy!
What do you do with your tomatoes?
