At the Alexandria Markets: We’ve returned to our Alexandria farmers markets after our recent travels, and witnessed that unequivocal sign of seasons changing from summer to fall in the peaches and tomatoes being nudged out by apples, pears, and early winter squash. Now I don’t know if there’s some sort of zucchini shortage in Northern Virginia, but we’ve received none from our CSA this year and I only spotted a few giant ones at the West End market. Has there been some sort of run on zucchini by crazed zucchini bread addicts? (By the way, if you haven’t been to West End lately, you’re missing out on some wonderful authentic Mexican tamales from Alma at Westmoreland Berry Farm.)
At any rate, we received word from our CSA that their tomatoes have begun to show signs of early blight (not the late blight you’ve heard so much about), so I set about to make sure we enjoyed the ones we got to the fullest. After our tomato jam experience (kudos to Jennifer for winning the food52 best preserves contest with her recipe!), the boy comes running to get his knife whenever he sees me dicing tomatoes. He even overcame his fear of the blender to help me make this super simple gazpacho. With all due to respect to José Andrés, who makes the best restaurant gazpacho in town, this recipe is even simpler with just six ingredients, tasting pretty much like, well, a pulverized tomato. Ironically the boy liked it even though he refuses to eat fresh tomatoes. Be sure to use good quality extra virgin olive oil — preferably from Spain, of course.
Recipe: Simple Tomato Gazpacho (kid-friendly instructions)
Ingredients:
- About 2 pounds very ripe tomatoes, diced
- 2 slices white/Italian bread, crusts removed and cubed
- 3 cloves garlic, peeled
- 2 tablespoons sherry or white balsamic vinegar
- 1/4 to 1/2 cup extra virgin olive oil
- generous pinch of sea salt
Instructions:
1. Using a kid-safe knife, assist child in cutting tomato and bread into pieces.
2. Place tomatoes, bread, garlic, vinegar, salt and 1/4 cup oil in blender. Cover and blend for 1 minute.
3. Add additional olive oil as needed, blending after each addition, to reach a smooth consistency. Chill for at least 30 minutes, then serve with an extra drizzle of oil to garnish. (Use basil oil for extra oomph.)
Bonus Foodie Tot Video! This was a totally unscripted, impromptu video shot by the husband so please disregard the messy counter and, uh, my lack of make-up. (And no, Seventh Generation did not provide compensation for the product placement, but clearly we should buy stock or something. 😉 ) Anyway, enjoy!
Foodie Tot cooks gazpacho from Colleen Levine on Vimeo.
13 responses so far ↓
1 Food Scribe // Sep 14, 2009 at 11:22 am
what a foodie-to-be! thanks for sharing.
2 Jill // Sep 14, 2009 at 6:02 pm
That is the cutest video ever! Is O the next Food Network star or what?
3 Gloria Hoyos // Sep 15, 2009 at 5:50 pm
A true chef in the making!! Sooo cute.
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5 Martin Ray // Sep 17, 2009 at 9:48 pm
Watchout Iron Chef!
6 Josie Levine // Sep 18, 2009 at 12:04 pm
The Food Network should sign him up IMMEDIATELY.
This is the most “brilliant” child star EVER, with no apologies to Shirley Temple, and all those who ever claimed the title.
You rock, Owen!!!!!!!!!!!!!
Your adoring fan, Mimma
7 Carolyn Ferrell // Sep 18, 2009 at 6:58 pm
A star is born! The recipe sounds good too.
8 foodietots
Twitter: foodietots
// Sep 23, 2009 at 1:14 pm
Thanks, Grandma & friends! The Foodie Tot loves to hear from his fans. 😉
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