Lots of tomatoes and a really long cucumber!
CSA subscribers are enjoying lots of great cucumbers and tomatoes right now. Onions and garlic have also appeared in our boxes. Hmmm, how about some refreshing gazpacho (chilled tomato soup)? My Mom raved about this gazpacho recipe she found online. I finally tried it myself, it was easy and delicious. Next time I’ll use the blender, I made a bit of a mess using the Cuisinart (too much liquid).
Source: Ree at The Pioneer Woman Website
Check it out for her entertaining story and many photos illustrating the process (chopping and dicing included).
Serves: 8 (keeps pretty well in the fridge)
2 cloves Garlic, Minced
1/2 whole Red Onion, Diced
1 whole Large Cucumber, Diced
5 whole Roma Tomatoes, Diced
1 whole Zucchini, Diced
2 stalks Celery, Diced
1 dash Salt To Taste
1/4 gallon Tomato Juice (or V8)
1/4 cup Extra Virgin Olive Oil
1/8 cup Red Wine Vinegar (to taste – I used more that 1/8 cup)
2 Tablespoons White Sugar
6 dashes Tabasco
1 dash Black Pepper To Taste
- In the bowl of a food processor or in a blender, combine the minced garlic with half the red onion, half the cucumber, half the tomato, half the zucchini, half the celery, half the tomato juice, olive oil, red wine vinegar, sugar, Tabasco, and a dash of salt.
- Pulse until all ingredients are blended well; mixture will have a nice speckled, colorful texture.
- Pour into a large bowl and add the rest of the tomato juice, and half of the remaining onion, cucumber, tomato, zucchini, and celery. (Reserve the rest of the diced vegetables for garnish.)
- Stir mixture together and check seasonings, adding salt if needed. Chill soup for at least a couple of hours; soup needs to be very cold!
- Remove the soup from the fridge and stir. Check seasonings one last time. Ladle into a bowl and garnish with remaining diced vegetables, a sliver of fresh avocado, sour cream, and cilantro.