Gazpacho

Summertime is sun…..

Unless you were on the West Coast this year!

And summertime is Tomatoes.  Nice big, red, juicy tomatoes.  And what to do with them?  Why Gazpacho of course.

Gazpacho comes from the Andalucia region of Spain.  And it is a typical summer soup in most homes.  As such, you can imagine that there are numerous variations.  Some have bread, as a thickener, some don’t.  They almost all have the basics that are tomatoes, cucumbers and bell peppers.  But there is even a white Gazpacho that is made with bread and almonds.

I prefer the traditional red gazpacho.

Gazpacho

5 large ripe tomatoes, or 10 ripe plum tomatoes

1 1/2 cucumbers, peeled and seeded (reserve the other half for the garnish)

1/2 green bell pepper (save the other half for the garnish)

1 clove of garlic

2 tablespoons of lemon juice or light vinegar, your preference

a drizzle of really good olive oil

Salt and Pepper to taste

Place all of the ingredients in a blender and process until smooth.  Check for seasoning.  Pour through a strainer to catch the tomato skins and seeds.  Serve very cold with a garnish of the peppers and cucumbers diced very small.

It is a really easy way to celebrate the bounty of a summer garden.

Sadly, I lost the picture I took of the final product….alas, I will just have to make it again.

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