Summer in a Bowl

I wait all year for this. Nothing else except fresh tomatoes from a garden will do.

When I traveled in Spain too long ago, I tried gazpacho everywhere I went and never met one I didn't like! They were each a little different - chunky in one place, smooth at another, served with crusty bread here and a little spicier there. All delicious and fresh!

Like summer in a bowl!

Grace likes gazpacho chunky with a zing!

I use about 4 or 5 large tomatoes.  Fully ripe.  If over ripe, I peel the skin off.  I remove most of the green seeds because they don't look too appetizing.  Then I break them apart, readying them for blending in the food processor.

There are things that go in the food processor, and things that get mixed in at the end.

I get an English, or seedless cucumber and dice half for mixing and cut up the other half for blending in.

Get some fresh herbs - we have them in tubs outside my kitchen door.  (Don't bother if you only have dried.)  Here, I have (from left) parsley, oregano and basil. 

Now let's get everything ready to assemble:

These are for blending: tomatoes, of course and some of the cucumbers, onions, scallions and parsley.  You'll also want to drizzle in the extra virgin olive oil and the balsamic vinaigrette.





These are for mixing in: diced onions, cucumber, the herbs and scallions.  Green bell peppers are nice, too.  Black pepper, cayenne pepper, salt, cumin.  Reserve these for later.




The 'blended' items should look like this, a little chunky, not too smooth.



Put everything in a large bowl, then mix in the rest of the 'mixing' ingredients.  Chill for several hours before serving.

OLA!  SUMMER IN A BOWL!

Ingredients:
4-5 ripe tomatoes
1 English cucumber
1 medium green bell pepper
2 scallions
1/2 large sweet onion
1 lime
1 T balsamic
1/2 c EV olive oil
parsley, basil, cumin, salt, black pepper and cayenne