I saw Christiane's post yesterday @Taking on the Magazines to raise awareness for the injustices in the tomato fields of the United States. Yesterday was Food Bloggers for 7.24.12 Slave Free Tomatoes. I know that I am a day late, but I would also like to post a tomato dish for the cause. We are doing this through The Giving Table, who is working in conjunction with the International Justice Mission's Recipe for Change to raise awareness about injustices in U.S. tomato fields.
The tomatoes that you see in the Supermarkets are being cared for and harvested by slave labor. This is happening in the United States, and Florida in particular. Like others, I had no idea that this was happening. If the supermarkets join the Fair Food Program, they can help eliminate the slave labor and other abuses in the tomato fields. What we need to do as consumers and Food Bloggers is put pressure on the CEO's of large Supermarkets to join the Fair Food Program. Please send a message asking major U.S. Supermarket chains to join the Fair Food Program by clicking here. You can also buy your slave-free tomatoes from local farm stands Farmer's markets, CSA Boxes, Trader Joe's or Whole Foods.
I haven't made Gazpacho in years, but our weather lately, steamy and hot, is perfect for it. Also, I had bought these gorgeous tomatoes and cucumbers from the farm stand across the road from my subdivision. I know that I am lucky to have such fresh produce about one mile from my home. Gazpacho is a cold tomato soup from Spain with green bell peppers, cucumbers, and a little onion. The gazpacho is a great way to showcase the great tomatoes of the season, and all the other veggies. As you can imagine, there are many recipes and variations of the classic summer dish. I like to make my Gazpacho on the chunky side, but you can puree the veggies if you like a smooth soup. I do puree about 2 cups of the vegetable mixture, which thickens the soup a bit, and adds lots of flavor. This soup is so refreshing with the chunky vegetables, and cold tomatoes and soup.
Gazpacho is a very versatile recipe, which can be made a day ahead of time to get all the flavors of the soup to "marry." Besides the veggies, there is olive oil, balsamic vinegar, fresh basil, a touch of hot sauce, if you want a little heat. Besides serving Gazpacho s a soup, it can also be an appetizer or main course. You can serve the Gazpacho as an appetizer in a glass. or as a main course, by adding grilled shrimp, one dish three ways.
or as a soup
Or as a Main Dish
Chunky Gazpacho Adapted from Cooking Light
- 6 cups coarsely chopped tomato (about 3 pounds)
- 1 (32-ounce) bottle low-sodium tomato juice, more or less
- 2 cups coarsely chopped peeled cucumber (about 2 medium)
- 1 1/2 cups chopped green bell pepper
- 4 green onions chopped
- 1 cup finely chopped celery
- 1 tablespoon olive oil
- 3 tablespoon balsamic vinegar
- 1/2 teaspoon pepper
- 1/2 teaspoon hot sauce, more or less.
- 3 garlic cloves, minced
- 5 large Basil leaves, chiffonade
- 1 lb. of grilled or sauteed shrimp
Combine tomatoes, cucumber, green bell pepper, green onions, and celery in a large bowl.
Remove 2 cups of vegetable mixture, puree in blender or food processor. and return to large bowl, with the rest of the vegetables.
.Add remaining six ingredients to large bowl with vegetables. Combine well. Cover and refrigerate until serving time, preferably overnight. Serve with shrimp, if desired.
I linked up my recipe to Brandie@The Country Cook's Weekend Potluck #28
Stop by and say Hi to Brandie!
Stop by and say Hi to Brandie!