Saturday, July 26, 2014

Summer Garden Gazpacho

I love my CSA share this time of year.  Granted, the growing season in northern Vermont is pretty short, and we don't always see those summertime classics (zucchini, basil) until after most of the country has been enjoying them for a month or two.  But right now, we're getting tons of tomatoes, cucumbers, and lettuces, and I couldn't be happier.  This produce is so fresh and delicious, it almost seems like a crime to cook it.

Gazpacho vegetables

That fact, combined with the recent 90 degree weather we had last week, was the impetus for this summery, refreshing gazpacho.  Unlike traditional gazpacho Andaluz, I left all the vegetables in this soup chunky.  Seasoned simply with a little red wine vinegar and hot sauce, it's a perfect reprieve from the summer heat.  I like to serve it with garlic toast and a simple salad.

Summer Garden Gazpacho
Serves 4 as a light dinner
Click here for a printable recipe

2 large tomatoes, seeded and finely chopped (about 3 c. once chopped)
1 small yellow or orange bell pepper, finely chopped
1/2 English cucumber, finely chopped (about 3/4 c.)
1/2 medium red onion, finely diced (about 1/2 c.)
6 scallions, sliced thinly
4 T. red wine vinegar, plus more to taste
2 c. tomato juice
1/2 t. hot sauce (Tabasco or your favorite - sriracha might make a nice variation)
Salt & Pepper, to taste

Combine all ingredients together in a large bowl (don't use aluminum as it can react with the acidity in the soup) and stir well.  Serve well-chilled with salad and garlic toast.

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