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Gazpacho

This summer has been hot and sticky. I don’t know about you, but my kitchen turns into an inferno on these kinds of days. It’s already hot in the morning and come afternoon/evening, I can’t imagine turning on the stove or oven!I break into a sweat at the thought of firing up the oven. Who needs that? I still have to eat and my garden was overflowing with tomatoes. The solution was simple. Summer gazpacho, of course!

I used San Marzano tomatoes which all by their naked selves taste just like tomato sauce. Add some cucumber from the farmer’s market, shishito peppers from my garden, a few condiments, and whirl it up.

I mixed some paprika with sea salt to salt some rims for fun.

This was by far my best attempt at gazpacho. I’ve been tweaking the recipe since last summer to get just the right flavors that I enjoy. The texture was velvety smooth and when chilled and served cold, was the best lazy summer snack/lunch ever.

What’s your favorite go-to hot summer recipe?

 

Gazpacho

6-8 ripe San Marzano tomatoes

1/2 cucumber peeled, seeded and chopped

5-6 green shishito peppers, seeded

2-3 garlic cloves, chopped

1/3 cup water

1/4 cup good quality olive oil

2T sherry vinegar

1T salt

In a blender, combine tomatoes, cucumber, shishito peppers, and garlic. Process until almost smooth. Add water, puree, and with blender on, add olive oil and then the vinegar to create an emulsion. Season with salt. Strain and chill at least 4 hours before serving.

Garnish with whole wheat croutons, chives, green onions, and a drizzle of olive oil. You can also salt the rims of glasses prior to serving.

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