Gazpacho

Gazpacho. AKA Summer in a bowl. In case it’s not clear by now, I love this soup. This time of year I keep a pitcher of it in the fridge and pour myself little cups all day long. We have small bowls as a first course for dinner and big bowls as a light summer lunch. 

If you’re growing your own tomatoes this is a great way to use them. If not, get heirloom tomatoes at the store for the best flavor.

Gazpacho

2 lbs homegrown or heirloom tomatoes

1 cucumber, peeled and seeded

1/4 red onion

1/4 green bell pepper

1/4 cup good olive oil

2 tbsp sherry vinegar

1 1/2 tsp kosher salt

Place all ingredients in a blender and process until fully combined and smooth. This works best in a high-powered blender like a Vitamix.