If tomatoes are the superhero of summer, balsamic vinegar is its side kick. Gazpachos, fresh tomato sauces, even a simple tomato salad: balsamic ready to step in whenever those tomatoes need an extra hand.
Balsamic somehow makes tomatoes taste more tomato-y. With its rich, caramel-like flavor, balsamic balances the too-bright flavor that tomatoes can sometimes have and helps the other flavors in the dish come a little more forward.
Just a splash is all you need for a batch of gazpacho or a pan of tomato sauce. No more than a tablespoon. Balsamic is the side-kick here, remember, so you don't want to add so much that it overwhelms the tomato.
Ideally, you'd never now it was there if you didn't watch yourself pour it in; you'd just know that your soup tastes infinitely better.
Do you ever do this?
Related: Strawberry and Balsamic Basil Soda - Recipe Review
(Images: Egyptian Tomato Soup/Sara Kate Gillingham-Ryan and iGourmet)
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I love adding balsamic, if use use white balsamic it doesn't change the colour of the soup. Trader Joe's has a white Balsamic.
This is my favourite Gazpacho.
http://moreterriers.blogspot.com/2011/06/gazpacho-on-summer-night.html
Sherry vinegar would be more traditional, and more subtle than balsamic as well.
I second the sherry vinegar usage. Mix up a salad of thinly sliced red onions, tomatoes, and cucumbers dressed with olive oil, basil, and sherry vinegar is a favourite summer recipe.
Balsamic and tomatoes...heaven. Here's a spicy gazpacho to while away the heat.
http://www.cat-soup.net/2011/05/black-bean-gazpacho.html
Balsamic vinegar is a must have for a party ready pantry. It is so yummy and versatile!
http://katesentertainingideas.blogspot.com/2011/06/party-ready-pantry-balsamic-vinegar.html
The best gazpacho I ever had was made by a brilliant Peruvian woman who cooked for family in the south of Spain. Her secret: Apple Cider Vinegar.