After shoving a few in my mouth straight from the bag, tomato juice dripping down my chin, I decided I needed a plan for these cuties. Cue the gazpacho recipe. Last time I made this, I ate the entire batch in one sitting. Not that this means very much to any of you, since I have repeatedly demonstrated a lack of restraint when it comes to food. See: tomato juice on chin, pesto, sweet potato hummus, etc.
Gazpacho, adapted from Natalia Rose’s Detox for Women cookbook
-about 6 medium tomatoes (we got a bunch of cherry tomatoes, so I just eyeballed it)
-1 c fresh basil leaves
-juice of 1 lemon
-1 t soy sauce
-2 cloves garlic
-2 t Spike (this is a seasoning/salt alternative available at Whole Foods. It’s great but if you can’t find it, no biggie, just add more salt + pepper)
-1 bell pepper
-1 small jicama (just add extra bell pepper & corn if you can find this)
-1 ear corn
-avocado (for garnish)
-Salt & peppa
Let’s do this:
Chop up your bell pepper and jicama. Remove kernels from corn. Combine in a bowl and set aside.
Quarter your large tomatoes. Add the tomatoes and the remaining ingredients to your blender or food processor and blend for about a minute. Add the blender mixture to the bell pepper, jicama and corn and mix well.
Ideally you have time to chill this for about an hour. If you have no time, or if you have no self restraint (yours truly), serve immediately.