Gazpacho

By: Kyle Allison Cubbon

For me, the food of summer is tomatoes.  One of my favorite ways to eat these gifts from Mother Nature is in Gazpacho.  There are many recipes.  Some want their gazpacho smooth as tomato soup; others, like me, want the texture of minced vegetables.  Some like a dollop of creme fraiche, some like it spicy or full of garlic.

Here is my mother’s recipe, the one I have made thousands of times.  Increase or decrease quantities as you wish. Add watermelon, jalapeño, whatever sounds good.  This soup is to satisfy and we can’t do that unless it turns out as we like it!

3 tomatoes, peeled, quartered, seeded
1 cucumber, peeled,seeded, sliced
1 small red onion, slices
1 small green pepper, chunked
1 garlic clove
2 T olive oil
3 T red wine vinegar
1 t salt
½ t pepper
4-5 Fresh basil leaves
½ C chicken or vegetarian stock/broth

Place every ingredient into a food processor and run until the desired texture is obtained.
Chill.

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