Summer is officially here and ripe, juicy tomatoes are abundant! Whether fresh from your garden, straight from the local Farmer’s Market, or on sale at the grocery store, what better way to make good use of them than blending them up into a cool, refreshing, batch of gazpacho.
Gazpacho is a cold, tomato-based soup that originated in Spain and is sometimes referred to as “liquid salad”. It’s a wonderful way to use up fresh, summer produce, especially the stuff that may not be the prettiest, while providing a healthy dose of fiber, vitamins, and anti-oxidants.
To set our gazpacho recipe apart from the rest, we use Tyme Food’s Zaatar in lieu of plain old salt and pepper to add a zesty kick. Our Zaatar is comprised of pure, wild thyme, sumac, and roasted sesame seeds; no fillers or artificial ingredients, just an overall harmony of flavor and freshness.
Zaatar Gazpacho (Simple Summer Gazpacho)
Yield: 4-6 servings
2 pounds fresh tomatoes (cherry, roma, heirloom, beefsteak, whatever’s available!)
2 celery stalks
¼ of a red onion
1 clove garlic
2 tablespoons olive oil
Juice of 1 lime
1 ½ tablespoons Zaatar + additional for sprinkling
Dash of hot sauce (optional)
Green onion, thinly sliced
Cooked and peeled shrimp (if you’re feeling fancy!)
- Rinse the tomatoes, peel the cucumber, remove the leaves from the celery stalks, and peel the garlic.
- Cut the tomatoes, cucumber, celery, and red onion into chunks and add to a blender or food processor.
- Add the garlic, olive oil, and lime juice and begin pulsing until everything is combined, but still chunky. (If using a smaller blender or food processor, you may need to work in batches.)
- Add the Zaatar and hot sauce (if using) and continue blending until desired consistency is reached. We like ours with a little bit of texture to it.
- Transfer the gazpacho to a large bowl, cover, and refrigerate for at least 2 hours to allow the flavors to meld.
- To serve, ladle the gazpacho into chilled bowls, sprinkle with Zaatar, and finish with your choice of garnishes.