food Program

Easy Summer Gazpacho

Contributed by Dawn Brighid

Use the juiciest, freshest tomatoes you can find for this easy and refreshing gazpacho recipe. (Feel free to experiment with different colors of tomatoes - yellow, red, or heirloom!)  This recipe creates a delicate soup with a bit of fresh vegetable texture and lots of fresh vegetable flavor.

6 tomatoes (preferably locally grown), coarsely chopped
1 med red bell pepper, coarsely chopped
12 med green bell pepper, coarsely chopped
1-2 cloves garlic, cut into quarters
12 jalapeño or other hot green pepper, chopped (optional)
1 lg cucumber, peeled, seeded, and chopped
1 med red onion, coarsely chopped
14 cup red wine vinegar
14 cup extra virgin olive oil
Salt and pepper

For garnish:
Measure out 1 tablespoon each of the green and red bell peppers, the cucumber, and the onion and finely chop. Reserve for garnish.

For gazpacho:
Put the tomatoes, remaining green and red bell pepper pieces, the garlic, the jalapeño (optional), the cucumber, and the onion into a food processor. Process until smooth.

Put half of the vegetable mixture into a large bowl and pour the other half through a fine strainer (you may need to do this in batches) into a smaller bowl and reserve the juice. Discard the pulp.

Add the juice to the vegetable mixture and mix together. Add salt and pepper to taste. If possible, chill for at least 1 hour to allow the flavors to mix together.

To serve, ladle soup in bowls and spoon a little of the vegetable garnish on top.