We are lucky and grateful to have our area Master Gardeners attend every Clay Center Farmers Market, to share their knowledge, their plants, and their recipes. And, oh, the recipes!
This past week, Reva C. brought Gazpacho to the market to sample. I've never had gazpacho, but it was absolutely delicious. And, it uses all the veggies that are currently in season. It was so delicious, I had to share it here. Thanks, Reva!
Gazpacho
2 1/2 pounds tomatoes, peeled
1/2 medium onion
1 large cucumber, peeled
1 red bell pepper
2 garlic cloves, peeled
1/4 teaspoon salt
1/4 cup olive oil
2 to 4 tablespoons balsamic vinegar
1/8 teaspoon ground cumin
Chop vegetables roughly, and this process in blender until liquified. Refrigerate overnight. Serve cold, garnished with sour cream or chopped cucumbers and tomatoes.
Other variations I found add tabasco sauce or worchestershire sauce. Flavor it to match your family's preference.
2 comments:
Sounds good! I think Ill try it. One question...even tho gazpacho is more for the summer, it looks pretty healthy. Since tomatoes in the winter taste like cardboard, I would think this could be frozen?
PS...have PLENTY of tomatoes this weekend...Im driving 500 miles to stock up!
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