Delicious Summer Gazpacho

I love the abundance of fresh vegetables in the summer. Last week I shared my Easy Veggie Pasta recipe, which makes good use of vegetables from the garden. This week I am sharing my favorite summer soup – summer gazpacho. If you do a search on the Internet you will find all sorts of gazpacho recipes some adding chicken stock others using tomato juice. I modified the recipe I found in one of my favorite cookbooks, Bakery Lane Soup Bowl.

Bakery Lane Soup Bowl Cookbook — I did not add the bread. If you want to thicken your soup just add ¼ pound of day old French bread cubed. The bread should be soaked in cold water first and then squeeze out the excess water before adding. I found the soup just as delicious without the bread.

Summer Gazpacho

Ingredients:

1 ½ cups diced, pared cucumbers
1 green pepper, seeded and diced (I used a yellow pepper)
2 scallions, diced
1-2 cloves of garlic
2 tsp salt
½ cup olive oil (I used only 2 Tbsp)
¼ cup wine vinegar
2 pounds ripe tomatoes, seeded and cubed.

Be sure to use garden fresh tomatoes! — Combine the cucumber, green pepper, scallions, garlic, salt, oil and vinegar in a blender.

Ingredients for gazpacho. — Blend the ingredients until smooth. Pour into a container to refrigerate. Add tomatoes to the blender and blend until smooth. Add to cucumber mixture. Add additional salt and vinegar to taste. Chill several hours or overnight.

Wonderful with a garnish of cilantro.

Nothing quite says summer to me like a bowl of summer gazpacho, especially if you use fresh ingredients from your garden or local farmer’s market.

Summer Gazpacho

Ingredients:

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