When the garden is overflowing with sun-kissed, juicy, “eat like an apple” tomatoes, it’s time to make gazpacho. And nature sets the ingredient stage for this summer soup with tomatoes, cucumbers, onions and basil, all garden fresh and ready to pick at the same time! Gazpacho can be made lots of different ways but when you have fresh from the garden tomatoes, less is more. Let that juicy burst of flavor shine.
Tri-Colored Gazpacho
Ingredients
2-3# assorted colored tomatoes (or just red)
1 cucumber, chopped in big pieces
1 small onion, cut into quarters
1 clove garlic, smashed
2 teaspoons sherry or red wine vinegar
1/3 cup olive oil
fresh basil for garnish
salt to taste
Directions
Place tomatoes, cucumber, onion and garlic in a blender. Blend until chunky. Add vinegar, oil and salt to taste. Blend until desired consistency (can be served slightly chunky or smooth). Top with fresh basil.
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Judy Matusky, RDN, LDN 