I am in denial it is September here.
Before your farmer’s market stand is empty of summer glory, you need to make gazpacho.
B did, and summer is still in all its glory around here.
Gazpacho with Fresh Tomatoes
(adapted from The Big Book of Soups & Stews)
1 cucumber, peeled, seeded and cut
1/2 red bell pepper, seeded and cut
1/2 green bell pepper, seeded and cut
2 cloves garlic, cut
1/2 cup olive oil
1/4 cup red wine vinegar
2 drops Tabasco sauce
1 teaspoon sugar
1 teaspoon salt
pepper to taste
2 pounds ripe tomatoes, cut up
(plus some delicious bread for eating your soup with when you are done, of course)
In the food processor, combo all the ingredients except for the tomatoes. Puree until almost smooth. Then take these ingredients and put in another bowl.
Then put the tomatoes in the food processor. We like chunky gazpacho, so B doesn’t process until smooth… just until you get very small chunks.
Then take the tomato mixture and add to the first mixture. Mix together with a sppon and put the whole bowl in the fridge.
Refridgerate until cold… but best results are tasted when you leave it overnight.
Eat, with bread and fresh basil.