Gazpacho

It’s the end of summer, but not the end of the heat. And happily, not quite the end of the tomatoes. If you are lucky enough to grow your own or have ready access to a farmer’s market, grab a few and chop them up for gazpacho. If possible, put together the ingredients and let the soup chill in the refrigerator overnight; the flavors of the fresh herbs will really strike though and the tomato juice will subdue the raw-ness of the onion.

Adapted from The Moosewood Cookbook (1977)

Ingredients:

1 small onion, minced

2 cups diced fresh tomatoes (If tomatoes aren't in season, go on and use a can of chopped tomatoes. Progresso and Fugamo are two good brands.)

1 green pepper, chopped

1 diced cucumber (Keep the skin on for color and crunch!)

1 clove of garlic, crushed

¼ cup chopped fresh parsley

¼ cup chives, minced fine

1 teaspoon dried basil

Dash of cumin

Salt and pepper to taste

2 tablespoons red wine vinegar

Juice of 1 lemon

Juice of half a lime

Dash of Tabasco (optional)

1 tablespoon olive oil

4 cups tomato juice

Process:

In a large ceramic bowl, mix together the chopped vegetables and fresh herbs. Next sprinkle in the dried spices. In a small bowl, combine the vinegar, lemon, lime and oil. Beat vigorously, then pour over the vegetables. Add the tomato juice, stir well, then cover and chill for a minimum of two hours.

Serve the gazpacho with some rolls or a baguette for a simple lunch or dinner.

Theme and Variations:

Let the gazpacho serve as a centerpiece for “sort-of-tapas” at home. Offer some small side dishes of olives, manchego cheese bits, slices of Serrano ham, toasted almonds and green beans sautéed with garlic and oil. Add a loaf of sour dough bread and open a bottle of Rioja white for a festive dinner with friends!

Olé!