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WAUKEGAN, ILLINOIS (August 19, 2013) – Over the course of a growing season, a healthy tomato plant can produce more than 12 pounds of tomatoes. Rather than making pasta sauce every night of the week, gardeners can put to use all of their extra produce in gazpacho, a Spanish soup. Traditionally served cold, gazpacho showcases the entire summer season’s harvest and makes for a cool, nutrient-packed entrée or starter at any summer table.
Add a gourmet twist to a traditional gazpacho recipe with aromas from vanilla’s natural flavors by adding a splash of Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract. Made from the finest vanilla beans, the extract cuts the acidity of the tomato-based dish and pairs exceptionally well with spicy foods.
“Vanilla extracts are perfect in savory dishes – especially in soups. They add a depth of flavor and complement zesty flavors,” said Craig Nielsen, chief executive officer of Nielsen-Massey. “I always use our vanillas to create appetizers, main dishes and desserts.”
Gazpacho with Grilled Vegetables
(Serves 12)
Ingredients
2 pounds ripe tomatoes (may substitute with 1(28-ounce) can of whole organic tomatoes, drained)
2 ears corn, husks on
1 small red onion, peeled and halved
1 poblano pepper
2 red bell peppers
2 cloves garlic, peeled
1 English cucumber, peeled and chopped
1 teaspoon Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
1 tablespoon balsamic vinegar
1 1/2 teaspoons ground cumin
1/4 cup rinsed, finely chopped cilantro leaves
1 cup spicy hot tomato juice (additional juice may be added if desired)
salt
freshly ground black pepper
Directions
In a large saucepan, bring 3 quarts of water to a boil. Score the bottom of each tomato with an X. Working in two batches, place the tomatoes in boiling water for 15 seconds. Remove tomatoes with a slotted spoon and place in an ice bath. Peel tomatoes starting at the point of the X pulling downward. Seed and chop; set aside.
Pull husks back from corn and remove corn silk with paper towel. Place husks back around corn and soak in cold water, about 15 minutes before grilling. Place corn, onion cut side down, poblano and bell peppers on a prepared charcoal or gas grill grate, over high heat. Grill and turn corn until tender, about 8 minutes. Remove onion when nicely grill marked. Using tongs, turn peppers until skin is charred.
Place charred peppers in a medium bowl and cover with plastic wrap; set aside for about 10-12 minutes. Remove charred skin from peppers, rinse, stem, seed and chop; place in a large food processor bowl. Carefully run knife down corn to remove kernels from cob. Add corn, onion and garlic to processor bowl, process for about 1-2 minutes. Add tomatoes, cucumber, vanilla extract, vinegar, cumin and cilantro and process to desired consistency.
Pour mixture into a large bowl; add tomato juice; stir to combine. Salt and pepper to taste. Cover and chill for 2 hours before serving.
About Nielsen-Massey Vanillas
Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey’s Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar, Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract and Organic Madagascar Bourbon Pure Vanilla Beans.
Nielsen-Massey Vanillas also offers a full line of Pure Flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are All-Natural, Allergen-Free, GMO-Free, and certified Kosher and Gluten-Free. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands.
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For more information about Nielsen-Massey Vanillas, please call Gardi Wilks at 847-578-1550. |
