It's a bit early for the local produce, but keep this recipe on hand for the peak growing season:cucumbers, tomatoes, tomatillos, and fresh greens or cilantro. We are just weeks away from an over-abundance of tomatoes -- so, get ready for gazpacho -- Ole!
farmers market gazpacho
Makes about 2.5 cups; enough for 4 small servings
1 1/2 medium cucumber
handful of ripe grape or cherry tomatoes, or two med tomatoes or tomatillos
1/2 - 1 clove garlic
Stale bread (2 medium sized chunks soaked in water)
Splash of white wine vinegar
Drizzle of extra virgin Spanish olive oil
A few drops of Cholula Hot Sauce (original or green pepper)
3 drop of Lime
1 drop of Cilantro
A handful of crushed ice
Combine the ingredients, essential oils, and crushed ice in a tall-sided bowl, pitcher, or blender. I used a hand, immersion-blender. Blend until well combined. Adjust to the desired consistency -- more bread for a thicker soup, more crushed ice or water for a thinner soup.
Serve in a small cup like this one garnished with a sprig of greens or cilantro. The cup in the photo is a gift from my friend Barbara -- brought back from her vacation in Toledo, Spain. It's the perfect size for a generous shot of cold gazpacho to serve before a main course or as a refreshing mid-day pick-me-up.
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