This is the time of year when all of our farmers’ hard work is really showing up at the market! It’s almost hard to choose what to buy, because there are just so many options. For me, late summer gazpacho is a must! For those of you who have never had it because you are a little wary of a cold soup…you are missing out. Give this recipe a try. It’s inexpensive when everything is in season and oh so yummy and refreshing!
- 3 Large Heirloom Tomatoes (I used red and yellow tomatoes in the picture above, which is why it is lighter in color. If you can’t find Heirlooms, any of your favorite varieties will do.)
- 1 Large Cucumber (I leave the skins on)
- 1 Red Bell Pepper
- 1 Sweet Onion (Walla Wallas or Vidalias work great)
- 2 Tbs Olive Oil
- 2 Tbs Red Wine Vinegar
- 2 tsp Lemon Juice
- 1 tsp Salt
- ½ tsp Black Pepper
- Fresh Cilantro
1. Chop Tomatoes, Cucumber, Red Bell Pepper, and Onion into small chunks and toss together in a large bowl.
2. Take 2/3 of the vegetable mixture and place in a blender.
3. Add Olive Oil, Red Wine Vinegar, Lemon Juice, Salt and Pepper to the blender and blend for a few seconds.
4. Pour the blended mixture back in the bowl with the chopped vegetables and stir in about an 1/8 of a cup of fresh chopped Cilantro.
5. Garnish with Cilantro and serve