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

 Salmorejo

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  

Salt  

Serrano ham or prosciutto, thinly sliced  

1 hard-boiled egg, chopped

Preparation 

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!