Sunday, August 21, 2011

Reader Recipes!

An ardent support of the East Goshen Farmers' Market shared one of her recipes with us - thanks Diane! The recipe was actually in Bon Appetit this summer - Salmorejo - a Spanish tomato based cold soup, perfect for the hot days of summer when your market tomatoes are at their peak. It is actually a variation on gazpacho.
Diane's Soup - Salmorejo, from Spain

3 pounds ripe tomatoes, halved  
3 4x4x1/2" slices white sandwich bread, toasted and chopped  
1/4 cup slivered almonds, toasted  
4 garlic cloves, smashed  
1 teaspoon Sherry vinegar  
1/2 cup extra-virgin olive oil  
Serrano ham or prosciutto, thinly sliced  
1 hard-boiled egg, chopped


Squeeze seeds and pulp from tomatoes into a strainer set over a large bowl. Press solids in strainer to release as much liquid as possible; discard solids. Core and chop tomatoes; add to bowl. 

Combine bread, toasted slivered almonds, and smashed garlic cloves in a blender. Pulse until chopped. Add tomatoes with liquid to blender in batches, puréeing until very smooth. Add Sherry vinegar. With blender running, gradually add extra-virgin olive oil. Purée until emulsified and frothy, about 3 minutes. Season with salt and more vinegar, if desired. Chill until cold, about 2 hours. Season to taste again with salt and vinegar. 

Divide soup among small bowls or glasses. Garnish with thinly sliced Serrano ham or prosciutto and chopped hard-boiled egg. Drizzle with more oil.

What have you been cooking up with your market purchases - share them with us and you too could be featured on the market blog! 

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