CHILLED SUMMER GAZPACHO

Summer Gazpacho

Adjust ingredients to taste or what’s available in your fridge. You can substitute strawberries for watermelon or just toss in any extra berries that need to be eaten.

Ingredients

5-7 large tomatoes,

I used my heirloom tomatoes from our Tucson Csa share

Double the amount watermelon to tomato

One colored pepper - Red, yellow or Orange- and one green pepper - used Tucson Csa green capsicum/pepper

One small red onion

One seeded and peeled cucumber

A clove or two of garlic, optional. I didn’t add it to this batch

1/4 cup cilantro

1 seeded Serrano or jalapeño

1/8 cup or more to taste red wine vinegar

Tbsp of olive oil

Salt to taste or for a kick try Agave Pantry’s Piquant Salt or Sonoran Desert Salt

Method

Rough chop all ingredients but also #brunoise - teeny tiny bits- of each veg except watermelon and Serrano- to use as a garnish on top of your #gazpacho

Add all ingredients except tomatoes and watermelon to a powerful blender. Blend away. Add tomatoes. Blend blend till it’s smooth. Add all the watermelon.

Once it’s well blended transfer it to a large stainless steel bowl and add the red wine vinegar and adjust the taste to accommodate the acidity of the tomatoes and sweetness of watermelon. Salt it and stir in the olive oil and then transfer it all to a large mason jar and chill it for a few hours or best overnight.

Serve chilled in a bowl with the tiny, fancy assorted vegetables and a sprig of cilantro and enjoy!

Tips: as it’s blending, taste and adjust ingredients to reach a flavor that makes your palate dance.

From my pantry to yours- bon apetit or as we say in farsi: noosh e joon.

This batch made a gallon so I shared some with family! Cut the recipe in half for two quarts/ half a gallon.