gazpacho
By Julie
I'm pretty much on a diet of chopped vegetable dishes. Every meal I've eaten in the past two weeks has either consisted solely of a) potato salad, b) green bean salad with basil, sautéed radishes, and hunks of mozzarella, c) citrusy coleslaw, or a hearty helping of one of those next to some protein that I was mostly eating just to stave off devouring a giant bowlful of one of those salads. Now that tomatoes are starting to come in? Oh boy. Watch out. Is it possible to eat all of your daily calories from tomatoes? Can I try? No? Okay, I'll throw in some grilled corn on the cob slathered with homemade lime mayonnaise and queso añejo. And some peaches and cherries. That's fine. God I love summer.




gazpacho
2.5 lbs heirloom tomatoes, chopped
1 medium cucumber, seeded (cut in half width-wise then in quarters length-wise and seeds cut off) and chopped
1 medium yellow or white onion, chopped
1 red pepper, seeded, deveined, and chopped
2 garlic cloves, minced or pressed
1 1/2 tsp sea salt
1/4 cup extra virgin olive oil
2 tablespoons sherry vinegar
1. Mix together the vegetables in a large bowl.
2. In a blender, purée garlic, salt, olive oil, and vinegar. Scoop about half of the vegetable mixture into the blender. Blend until smooth, in batches if necessary.
3. Pour blended veggies back into the bowl of chopped vegetables and mix.
That's it. That's my gazpacho. It's wonderful. You can certainly chill it if you need some extra cooling off, but I think room temperature allows the flavors to be their best. Unless you're in that weird heat dome. Then it might be best chilled. Some garnishes you could use if you haven't already started to dig in, are finely chopped cucumbers and red peppers, parsley, toasted almonds, and crumbled/chopped hard boiled egg.
Seriously gardeners, send me your tomatoes. I hear that you have wayyy too many to eat. Pretty sure.
This was originally posted at my blog, the crankin' kitchen!
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