Summer may be drawing to a close, but it’s not too late to grab a little bit of sun-ripened deliciousness off the vine.
My grandma’s garden overflowed with plum tomatoes in varying stages of ripeness when I left for the west coast near the end of August. My mom had so many globes and cherries that I ended up carrying some back to my grandma (no doubt as welcome to her as zucchini is at this time of the year!). And what did I find upon arriving in California? A bag of knobbly heirloom tomatoes shoved into our hands as we left a party and walkways lined with green tomatoes soaking in the sun.
What do you do when life gives you tomatoes?
Summer may be drawing to a close, but it’s not too late to grab a little bit of sun-ripened deliciousness off the vine.Gazpacho is not only a healthy dish, but it's also a great fit in your weekly meal plan. You could serve it as main course, but it's also a flexible soup/salad course option. Make it one night and keep it chilling in the fridge, ready to accompany your next few meals. It'll just get better as the flavors marry over a couple of days.
It's a real time-saver since you don't need even need to heat it up -- just grab your Tupperware and start ladling. It keeps better than salads as it has no lettuce to wilt or veggie chunks to weep.
Avocado need not be your only garnish choice, either. Gazpacho tastes great with a little feta sprinkled on top as well, and chopped fresh tomatoes or cucumbers are more logical choices.
Photo: Colleen Fischer
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cooking, food, healthy eating, homemade, meal planning, summer, Fit Fare
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