Tomato Oil Dressing

    A perfect little dipping oil to boost your summer salad.  A flavorful dressing that works with a great crusty bread, freshly sliced cucumbers and carrots, or that favorite chip you love to munch on! 

Ingredients:

4 vine ripened tomatoes, seeded and finely chopped

2 T fresh chopped parsley

1 T fresh chopped basil

1 clove garlic minced

1/4 C fresh lemon juice (~ 1 lemon)

3/4 C canola oil

Salt / Pepper to taste

Add prepared tomatoes, parsley, basil, and garlic in a medium sized mixing bowl.

In small bowl, whisk lemon juice and oil.  Add to the tomato mixture and whisk together.  Salt and pepper to taste.  Cover and refrigerate for 30 minutes before serving.  Be sure to whisk again when serving.

Total preparation time:  10 minutes

Servings:  ~ 6

Week Five July 5, 2011

The HEAT is on!  Summer has come in with a blast!  While watering continues to be a challenge, the dry weather doesn't seem to be hurting our gardens.  The produce that is ripening are actually displaying their patriotic side as cucumber and summer squash flowers are blooming, the fennel bulbs are shaping up nicely,  Even the corn has started making silks.  The summer herbs have been given a long overdue haircut.  They will be back to their original sizes in a matter of weeks.

Summer Tomato Vegetable Soup

Our Chilled Tomato Vegetable Soup was a BIG HIT at the Sampling Table Saturday!  For those of you who tasted but didn't get a copy of the recipe, here you go...

Preparation Tip:  Slice the vegetables ahead of time and add them with the chick peas just before serving.  When making the crisps, be sure to use shredded Parmesan, thick shards help hold the crisps together better.  Crisps can be stored in an airtight container for several days at room temperature.

Soup:

1 lb. ripe red tomatoes, diced

1 3/4 C peeled, seeded & finely chopped cucumber (divided)

1 clove garlic

1/4 C chopped red onion

1 1/2 T red wine vinegar

1 t paprika

1/4 t sea salt

2/3 C garbanzo beans (if using from a can, rinse and drain well)

1/2 C finely diced yellow (or other color) bell pepper

Put tomatoes, 1 C diced cucumber, garlic, onion, vinegar, paprika, and salt into blender and blend on medium-low speed until smooth.  Pass through a strainer to remove seeds, skin and any excess pulp; press solids to extract all juices.  For best flavor, chill soup for 2 hours or more to blend flavors.  Soup will stay fresh for 2-3 days in refrigerator.

Crisps: Preheat Oven to 350⁰

1/4 C pecans

3/4 C large-shredded (NOT GRATED) Parmesan cheese

Pour pecans into food processor.  Process until finely chopped.  Remove to small mixing bowl.  Stir in cheese.  Line a baking sheet with parchment and mound mixture on sheet, 1 T at a time.  Flatten mounds to create thin rounds.  Bake 10-13 minutes until golden brown.  Cool completely before removing from sheet.  Store in airtight container.  Makes 10-12 crisps.

Ladle soup into bowls.  Top with remaining cucumber, garbanzo beans, and diced peppers.  Serve with crisps, if desired.