Tuesday, August 1, 2017

August Veggie of the Month: Tomatoes

  • People used to be afraid to eat tomatoes due to the fact that they are related to the deadly nightshade plant
  • Every year there is a tomato festival in Spain, in which people throw about 150,000 tomatoes at one another.
  • Cooked tomatoes are actually better for you than raw ones, as more antioxidants are released during the cooking process
  •  93% of gardeners in the US include tomato plants in their gardens


Gazpacho: This classic Spanish, summer dish is a perfect way to end a hot summer day. Bonus: not only does this soup incorporate tomatoes, it also uses cucumber, onion, and peppers which should also be available from local farms this month.

    1cucumber, halved and seeded, but not peeled
    2 red bell peppers, cored and seeded
    4 plum tomatoes
    1 red onion
    3 garlic cloves, minced
    23 ounces tomato juice (3 cups)
    1/4 cup white wine vinegar
    1/4 cup good olive oil
    1/2 tablespoon kosher salt
    1 teaspoons freshly ground black pepper


Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop