Am I the only one who smells each tomato before I add them to my shopping cart? There’s absolutely something about that Ontario tomato smell that reminds me of picking tomatoes in my backyard garden each summer. One of my favourite ways to enjoy the AMAZING selection of tomatoes we are lucky to have in the summer months is by making gazpacho! I also love a good caprese salad, and a caesar or two on a patio…although I don’t think caesars really count as a summer tomato recipe, but who cares! If you’re anything like me, you’ll take any excuse to caesar-it-up.
Back to the gazpacho…
Gazpacho is not a dish to be feared, it can honestly take most of what you throw at it (my gazpacho recipes have taken quite a beating over the years and each one turned out amazing). You can experiment and do an all-green gazpacho with tomatillos, add some fruit like watermelon or strawberries, or in this case, add some heat with red Thai birds eye chilies. You could even make this more Thai-inspired with lemongrass, mint, coconut milk and even grilled shrimp as a garnish! Now we’re talking.
In the meantime, this spicy gazpacho is an excellent jumping off point for you to customize any which way you like. You could even ramp up the heat, tone it down a bit, or remove it completely. Depending on the mood I’m in, I either add half or a whole red chili. Don’t call me a wimp just yet, one birds eye chili has enough power to give this some serious kick.