Inspired by my time in southern Spain, I have been experimenting with gazpacho for the last two summers. I love bringing home a bag of veggies from the farm, throwing them into my food processor and seeing how the flavors blend and meld as I taste my creation. Use your food processor to make this delicious and healthy cold soup bursting with flavor and nutrition. This is a general guideline for how to make gazpacho, but everyone likes it slightly different. Use more or less onion, herbs and garlic according to your taste preferences. Serve it as an appetizer before a high summer meal. And it’s even better the next day, as the flavors marinate and become more pronounced.
-Lauren Harris, Education Assistant
- 5 pounds heirloom tomatoes a variety of colors and flavors looks and tastes wonderful; coarsely chopped
- 1 cucumber coarsely chopped
- 2 red peppers coarsely chopped
- 1/2 green pepper coarsely chopped
- 1 bunch scallions coarsely chopped
- 1/2 red onion coarsely chopped
- 1/2 lime juiced
- few sprigs parsley
- few sprigs dill
- 1/8 tsp cayenne pepper
- salt to taste
Wash and coarsely chop all of the vegetables. Add them to the food processor and pulse until coarsely blended.
Add lime juice, herbs, and the pepper to taste. Pulse again until desired consistency. Some like a chunky gazpacho while others prefer it to be smooth.
photos: Bob Eddy 2011