Tomatoes are absolutely fascinating! The word "Tomato" comes from the original "Xitomatl", a combination of Nahuatl words alluding to the fruit's roundness, Tomatl, and the fruit's round marking resembling a belly button, Xictli. In some ancient American cultures the word for belly button also alludes to round, universal "centers", like the center of the earth or the center of the universe. I'm sure the ancient people of the Americas really thought highly of this fruit! The Nahuatl word Xitomatl later evolved to Jitomate (pronounced Hee-Toh-Mah-Teh in Spanish) and finally to Tomato, in English.
Gazpacho, the original Spanish chilled soup didn't contain tomatoes. This wonderful fruit was first cultivated in Mexico, and didn't make it to Europe until the 1500's, where it was originally believed to be poisonous. My version of this delicious summer soup is reminiscent of gazpacho and Mexican "salsa cruda", or a raw vegetable sauce that uses a variety of raw vegetables, and some times fruit. This soup recipe makes two servings and it can be doubled. You'll need the following ingredients:
- Two cups of roughly chopped tomatoes, previously peeled and seeded
- One cup of cubed cucumber, previously peeled and seeded
- One ripe nectarine, sliced
- One ripe pear, sliced
- One cup of sliced red bell pepper
- One tablespoon of chopped red onion
- One quarter cup of seasoned Japanese rice vinegar, or more, as needed
- Two tablespoons of extra virgin olive oil, or more, to emulsify
- About two tablespoons of chopped fruit and veggies, to garnish
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