Summer Gazpacho

August 15, 2018

We pulled out a ton of cucumber from the fields this week! Since it’s also tomato season, my mind went immediately to gazpacho. This gazpacho was really easy to make and perfect for a hot summer day. Feel free to mix up the ingredients as well. I recently had a melon gazpacho and with corn season upon us, I’m sure this recipe would taste great with some fresh corn!

Ingredients:

1 cucumber, peeled, seeded
1 large or two small bell peppers, stemmed, seeded
2 lb mini heirloom tomatoes
½ medium onion
1 garlic clove
2 tbsp balsamic vinegar
1 tbsp salt
3 tbsp olive oil
Pepper to taste
Handful of chopped herbs

Directions:

Dice cucumber, tomatoes, peppers, onion and garlic into large chunks. Add them to the bowl of a food processor together with the, balsamic vinegar, olive oil and salt. Process until combined but with a rustic texture.

Transfer to a bowl. Add pepper and adjust seasonings if needed.

Divide between serving bowls and garnish with the extra tomato slices, herbs, and a drizzle of extra virgin olive oil. Enjoy!