How can something so simple (and delicious) be so confusing? We get into disagreements over whether the tomato is a fruit or a vegetable (surprise! It's a berry), we get into disagreements over how to pronounce the word... at least we agree on its versatility.
From pasta sauce to jam, tomatoes have many uses. We explore those in this month's edition of Savor, our food segment.
Food stylist Will Smith returns to share the hosting chores, offering up his recipe for gazpacho (cold tomato soup, yum!). And Promiseland Farm in Sunny Valley offers up some tomato expertise.
Dean Davis from the farm talks up the food and fun.
This month's recipe from Will:
A super easy recipe for September’s bounty
I used a poblano pepper because of its flavor, feel free to use red pepper if you want a brilliant red soup.
4 lbs ripe tomatoes meaty and any color
1 hot house cucumber
1 medium bell pepper , I used poblano
1 red onion
4 minced garlic cloves
¼ C olive oil
¼ C sherry vinegar
2 tsp salt
1 tsp pepper
1 tsp ground cumin
2 thick slices whole wheat sourdough
Garnish, herb, tomato, crouton, cucumber, olive oil
Procedure: place all ingredients in blender or food processor and purée till smooth.
Chill at least 4 hours
Serve with favorite garnishes