Gazpacho
1 Quart
Ingredients
8 large Tomatoes
1 Red, Yellow or Green Pepper
2 Large Cucumbers
6 Celery Stalks
1/4 Red Onion
Fresh Herbs, (Basil, Oregano and Parsley)
1/8 cup Extra Virgin Olive Oil
3 Tablespoons Balsamic Vinegar
Salt & Pepper
Instructions
Finely mince half of the vegetables and set aside. Place the remaining vegetables in a large container or blender and puree until smooth. Combine all of the vegetables together in a large bowl, season to taste.
Notes
There are always tons of Tomatoes ready in the later months of summer and this is a terrific way of using them up along with any other vegetables that are ready to be harvested. A delicious cold soup that can be enjoyed during the hot months when you don’t feel like working too hard in the kitchen. If you want to get fancy you could use heirloom, Yellow or Green Tomato varieties or if you want spicy, throw in a hot pepper or a few teaspoons of Sriracha sauce for a little kick.