This Summer’s Best Gazpacho – So Far
Gazpacho, or chilled vegetable soup as a friend of mine calls it, is a true blessing when we are overwhelmed with the goodness from our gardens or Farmers’ Markets but are too hot to eat. I am constantly playing with this recipe and tonight I am sharing with you my favorite for this season – so far. So pull out a few tomatoes, a sharp knife and, in minutes, a tasty soup will be ready.
3 large ripe tomatoes, cored and quartered
1/3 cup red wine vinegar
1/4 cup extra virgin olive oil
1/2 cucumber, seeded and cut into chunks
1/2 small onion, peeled and cut into chunks
1/2 jalapeno pepper or pepper of your choice
dash Thai garlic chili pepper sauce
1 large handful basil leaves
1 tablespoon kelp sprinkles (available where seaweed is sold; optional)
salt and pepper to taste
1. Put two of the large tomatoes in the blender and blend until liquid. (Any blender can be used for this. Your soup just may be chunkier than mine which gives gazpacho some interest.)
2. Add remaining ingredients.
3. Blend until desired consistency.
4. Top with chopped cucumber, chopped onion or more basil.