Tomato Tomahto

Continuing The Celebration of Summer Fruits

Heirloom Tomatoes on Display at The Farmer’s Market
Bentwood, CA, today

If you didn’t already know this, tomatoes are a fruit disguised as a vegetable. They are low calorie and low carb. They provide vitamins and minerals including vitamin C, vitamin A, vitamin K, and potassium.

There are so many varieties of tomatoes to choose from: beefsteak, cherry, roma, green, grape, to name a few, and of course the many varieties of heirloom tomatoes as well. For a complete list of tomato varieties, visit this link: https://www.naturefresh.ca/types-of-tomatoes-guide/

Fresh San Marzano Tomatoes found at The Farmers Market today

Tomatoes are so versatile. They are great raw in salads, sandwiches, and in cold soups, which is what I did with them today. They can be scrambled into eggs, chopped into a salsa, made into jam, oven roasted, sun dried, stuffed, and made into sauces and soups.

Today I made my favorite gazpacho recipe. I found this years ago when I first started with WW. I began my WW journey back in May 2012. In my first meeting/ orientation, my leader, the great Amy B. told me about the magic of soups and weight loss. I immediately began meal prepping for my workweek that weekend, with the classic WW vegetable soup, which I loved, and did start losing weight immediately with. I began to experiment with the vegetable soup concept, and developed flavor profiles for Italian, Mexican, and Asian varieties of that basic WW soup recipe. As summer approached, I began to investigated cold soups. Since I have always loved tomatoes, I gravitated towards classic gazpacho soups. I read many recipes, and tried several. I ran across this one in my Cooking Light Magazine, loved it, and have stuck to it since. Here is the link to that recipe:

https://www.myrecipes.com/recipe/gazpacho-lemon-garlic-shrimp

My tried and true gazpacho recipe

This recipe is so easy, that there are no shortcuts needed. Note in the photo above, that this recipe is made in the blender. No cooking involved whatsoever. I have never made the lemon shrimp part of the recipe. I use this as a lunch meal prep, and enjoy adding cooked frozen shrimp to this, or whatever lean protein I have available at the moment. I follow the recipe as written, but I add 2 tablespoons of fresh lemon juice for additional acidity.

I am continuing my love affair with stone fruit this week. I bought cherries, which I pitted (see link below) so they are ready to add to my yogurt bowl in the morning. And this week, I bought donut peaches (also known as Saturn peaches), and apricots, as well.

https://www.bedbathandbeyond.com/store/product/oxo-good-grips-reg-cherry-and-olive-pitter

This week’s stone fruit varieties

Thank you for stopping by. I hope I have inspired you to try a new meal prep at home. I welcome your comments, critiques, and questions.

You can find me on social media:

Facebook: http://www.facebook.com/marshaleeg54/Facebook:

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Have a good week, my friends. Take care of yourselves!

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