I know it sounds like a new dance craze, but Gazpacho is actually a refreshing chilled summer soup! Gazpacho is a wonderful side dish for summer cook outs, it would be a great addition to Sunday brunch, or even a quick and healthy lunch after a hot day in the sun. Since this soup is served chilled it is refreshing, hydrating, and full of vitamins and nutrients that have not been altered through the application of heat. This is a great dish for this time of year in the Southern Alleghenies since tomatoes, cucumbers, sweet peppers, onions, jalapeno peppers, garlic and basil are all in season. Stop by your local farmers market and pick up the ingredients to try this refreshing soup today!
Late Summer Gazpacho
3 lbs. of tomatoes, peeled, seeded, chopped
2 c. tomato juice
2 c. cucumbers, peeled, seeded, chopped
1 c. red, orange, or yellow pepper, chopped
1 c. red onion, chopped
2-3 small jalapenos, seeded and minced
2-3 cloves of garlic, minced
1/4 c. extra virgin olive oil
Juice from 2 limes
1 Tbs. plus 1 tsp. balsamic vinegar
1 Tbs. plus 1 tsp. Worcestershire sauce
1/2 tsp. ground cumin
2 tsp. kosher salt
1/2 tsp. ground black pepper
1/4 c. basil leaves, chiffonade
Combine all ingredients except basil in a large pot and stir. Remove a cup or two of the mixture and blend on high speed in a blender, then return to pot. Cover and chill for 2-8 hours. Serve with basil as garnish.
This recipe comes from Tammy Wolfe of Sun & Moon Creations. Tammy is one busy lady: she makes and sells all natural soaps, fragrances and home and body care products at the Hollidaysburg and Juniata Farmers Markets, is a wedding photographer for and part owner of London Wolfe Photography, a gardener, a mother, and she raises laying hens too! Thanks for the great recipe Tammy!
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