“Summer in a Bowl” Gazpacho
8 Ripe Tomatoes (variety is your choice)
1 Cucumber, peeled and seeded, cut in chunks
1 large Yellow Onion, peeled, cut in chunks
1-2 cloves Garlic
½ Green (or Red or Purple, etc) Pepper, sliced
½-1 cup extra virgin Olive Oil
1 Lemon, juiced
Salt and Pepper, Red Wine Vinegar to taste
Peel tomatoes if desired, and remove as many seeds as you can by hand. Don’t make it too difficult! A few seeds are fine.
Puree ingredients, except salt, pepper and vinegar, in several batches in a blender or food processor. Mix all batches together in a large bowl or pitcher and taste to adjust seasoning.
Chill until very cold, then serve with an optional garnish of finely diced onion, pepper and cucumber.
*** If the soup is too thick, feel free to add water, stock or even a bottle of V8 to thin it out.
Easy-Peel Tomatoes: cut a small X in the bottom of each tomato. Carefully place in boiling water and allow to simmer for about a minute. Immediately plunge into ice water, then peel skins off.
© Bialas Farms/ The FarmGirl Cooks 2010