Gazpacho

This is one of my summertime favorites, and right now the farm has almost everything you’ll need for it. Instead of add int tomato juice I just used a mix of romas, slicers and over-ripe heirlooms in a little more than double the amount listed. Make the night before as the flavors really develop after it sits over night. Serves 8. Copied this from the Colorado Cache cookbook.

Ingredients

  • 3 large tomatoes, peeled and finely chopped (or use 6-8 and then you don’t have to add tomato juice separately since you’ll get so many from the tomatoes)

  • 1 green bell pepper, finely chopped

  • 1 cucumber, peeled if you want, finely chopped

  • 1 cup finely chopped celery ( I don’t always use this since I don’t grow it - throw it in if you have it but no worries if you don’t)

  • 1/2 cup finely chopped green onion

  • 4 cups tomato juice

  • 2 avocados, finely chopped

  • 5 tbls red wine vinegar

  • 4 tbls olive oil

  • 2 tsp salt

  • 1/2 tsp black pepper

Garnish: sour cream, croutons

Finely chop all ingredients and combine in a large non-metalic bowl (everything except the garnishes). Chill over night. Serve soup cold with a dollop of sour cream on each serving and croutons.

SummerJenny Bourgeoistomatoes, green onion, red wine vinegar, celery, cucumber, pepper, green bell pepper, bell pepper, soup, summer, leavenworth wa, leavenworth farm, certified organic, organic farm washington