Fresh from the Garden Gazpacho!

Tomatoes, cukes, and peppers are ripening – t’is the season for gazpacho . . .  and Long Wind Farm was having a sale on tomatoes!  There are lots of different recipes; some like it silky smooth, others like it chunky – I like to add side bowls of chopped tomatoes, cucumbers, peppers, and chives to this recipe so we can have it both ways!

Fresh from the Garden Gazpacho
Serves: 16 (I usually reduce this recipe to 1/3, using one cucumber, 1 pepper, etc)
        • 3 medium red bell peppers, roughly chopped
        • 3 large cucumbers, peeled and roughly chopped
        • 12 medium ripe tomatoes, roughly chopped
        • 1 large clove garlic (optional)
        • 2 cups water
        • ¾ cup extra virgin olive oil
        • ¼ cup + 1 tbsp apple cider vinegar
        • 1 tsp salt or to taste
        • ¼ cup + 2 tbsp plain bread crumbs

Home made croutons

1 large french baguette (One could use different breads.)
¼ cup olive oil
¼ tsp salt or to taste

Place all the ingredients in a blender (depending on the size of the jar, you may have to do it in several batches). Blend until smooth

  • Pour through a fine mesh strainer to get rid of tomato and pepper skin and cucumber seeds. (I use a Foley food mill.)
  • Chill for a couple of hours before serving.
  • Serve with home made croutons, bowls of chopped cucumber, peppers, tomatoes, chives, etc


Home made croutons
Dice the baguette and place in a large bowl
Drizzle with olive oil and season with salt.
Spread the bread cubes on a cookie sheet lined with foil in a single layer
Bake at 400F for 20 minutes or until golden brown
Serve on top of the gazpacho. Enjoy!

Tip:  Gazpacho can be made with frozen tomatoes.  If you want gazpacho next 4th of July, freeze tomatoes now!

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