I see many similarities between the eating habits of my children and the eating habits of my sister and I when we were children. In both cases the older child is the more adventurous eater, and the younger is much more selective (read: picky). Tomatoes illustrate this point very well. My sister was the one eating our neighbor’s cherry tomatoes off the vine, and I was the one who wouldn’t eat even a drop of tomato sauce on anything. Even today I am not terribly crazy about tomatoes, except when summer rolls around. I love the different varieties of tomatoes that you can find at the farmer’s market. Not just the heirlooms, but even a simple yellow tomato, which is naturally low in acid – perfect for a fresh and quick gazpacho. I don’t think I have ever made a gazpacho with any other kind of tomato. And it gives me just a bit of hope that Claudine will someday become a better eater, seeing how my eating habits have changed from when I was a kid.
Yellow Tomato Gazpacho (serves 3-4)
1/2 cup whole almonds
5 medium-sized yellow tomatoes
1/2 teaspoon fresh grated ginger
1 small clove garlic, peeled
2 Tablespoons high-quality olive oil
2 Tablespoons sherry vinegar
juice of one lemon
Salt and pepper to taste
Finely chopped sorrel, for garnish
Toast the almonds in a dry skillet over medium heat for several minutes, until lightly toasted. Set aside to cool for a few more minutes. Combine the remaining ingredients along with the toasted almonds in a blender and blend until smooth. Chill for at least one hour before serving. Garnish each bowl with the chopped sorrel. Serve immediately.