Heirloom Tomato Gazpacho with Garlic Paprika Toasts

Posted on August 22, 2011


Tonight’s dinner was inspired by the farmer’s stand.  I picked up some perfectly ripe heirloom tomatoes and other delicious summer vegetables and whipped up this quick dinner.  It is also perfect for lunch since the longer the gazpacho sits, the more flavorful it will become.  I diced up all my ingredients first before tossing them in the food processor so that they would all be the same consistency and size when pureed.

My ingredients:

4 Heirloom Tomatoes

2 Garlic Cloves

1 Cucumber  (seeded and peeled)

1 Red Pepper

1/2 Jalapeno Pepper

1/2 Red Onion

1 Scallion

Juice of 1 Lemon

1-2 tbsp of Salt (use more or less depending on your liking)

1-2 tbsp of Freshly Ground Black Pepper

1 tsp of Cumin

3 tbsp of cilantro (if you dont like cilantro then use parsley instead)

1 tsp of fresh thyme

Splash of Sherry

To make the Garlic Paprika Toasts just thinly slice a baguette on a diagonal.  Place on a baking sheet and drizzle with olive oil.  Top with garlic powder and paprike.  Bake in a 375 degree oven until golden brown.