As I write this post on the last day of August, the weather finally cooled down. In the beginning of the month, I thought about all the thing I would make with tomatoes like a savory tart, curry, and pasta sauce. But it was way, way, way too hot to make any of those all month long. But it gave me a chance to play with cold dishes. I’ve noticed I’ve been eating less ice cream too. For years every time the weather was so hot, I would end my day with ice cream. I love ice cream, but with a job where I spend most of my day in a desk, I would enjoy this indulgence once in a while. With all these cold dishes I’ve been making, I can reach for something much healthier.
I surprised to find that all the dishes shared for the tomato theme are homecooked meals. To be honest, with my kid sick in the beginning of this month and me sick the following week, I did not feel motivated dining out.
Tomato Gazpacho is basically like a salad smoothie — it’s a blend of tomatoes, cucumbers, red bell pepper, garlic, olive oil, wine vinegar, and stale bread. I decided to not blend in the stale bread, but rather have it as a side to dip. The idea of cold soup is really weird because I think of ramen, pho, and chicken noodle soup. I should think of this as a cold tomato bisque without the cream. To make it heartier, I can add eggs and ham and it’s call Salmorejo. Next time, I’ll make Gazpacho using a mortar and pestle.
Tomatoes with Cardamom Dressing (from Bon Appetit)
The cardamom dressing is a the real star here! The dressing tastes so bright that I want to drizzle it on other salads! For this recipe, I did not have any pickled chiles. I had regular chillis and I added some of my homemade pickled red onions. I did not have lemon juice, I used the pickling liquid from the red onions to substitute.
I was able to squeeze in a pasta dish tonight. The weather is a little cooler to cook a hot dish. I learned about this very simple pasta dish from the Youtube Channel, About to Eat. You cook the cherry tomatoes, garlic, and basil in olive oil for about 15 minutes and use an immersion blender to create this creamy sauce. The immersion blender is one of my favorite kitchen tools allowing me to blend food while it’s hot. If I did not have an immersion blender, I would probably either mash the tomatoes with a fork or keep it in a slow cooker while I am at work all day to come home to stewed tomatoes.
Lastly, thank you to Ju-Lyn from Touring my Backyard for her wonderful tomato posts this month. She featured this HUGE green heirloom tomato and a bountiful bag of cherry tomatoes where she made several dishes out it. She made a goat cheese cherry galette (yum!), pizza drizzled with a vinaigrette, and toast. Thank you to Liz from One Million Photographs for sharing your lovely breakfast BLT.
The theme for September’s “Eat around the World” is Apples! Stay tuned for tomorrow’s post!
“Eat around the World“ is a monthly writing/photography challenge where I invite people to share a dish around a theme, ingredient, or technique. The theme for August is tomatoes. All themes are open to interpretation. Cooking skills are not required to participate. To participate to be featured, you could either share your post in the comment box, pingback to this post, or tag “Eat Around the World.” Deadline is August 31st (correction).