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Farmgirl Susan's Simple Summer Gazpacho
From Stones River Market
<p>While flavorful, vine-ripened tomatoes are of the utmost importance here, this is a perfect opportunity to use up those not-so-perfect-looking specimens you might have hanging around. Try to make this soup a day ahead, as the flavor increases dramatically after sitting overnight in the fridge.</p>Source: Farmgirl Fare - http://www.farmgirlfare.com (Entered by John Erdmann)
Serves: Makes about 6 cups (48 ounces)
Vegetarian!
Ingredients
2 1/2 lb
tomatoes (about 8 medium), preferably heirloom and organic, chopped
2
medium cucumbers (about 13 ounces), chopped
2
2 small sweet red peppers (about 8 ounces), cored and chopped
1
1 yellow or white onion (about 8 ounces), chopped
3 or 4
cloves garlic (1 heaping Tablespoon), finely chopped
1/4 cup
white balsamic vinegar
1/4 cup
extra-virgin olive oil
1 TBSP
honey (or 2 Tb. if your tomatoes aren't real sweet)
1 tsp
cumin powder (or more to taste)
1 tsp
salt
frshly ground pepper
Step by Step Instructions
- Combine all ingredients in a large bowl. Using a counter top blender, purée the vegetable mixture in small batches until smooth. Combine and stir well. Adjust seasonings to taste. Let sit for several hours or overnight in the fridge.
- Serve chilled, with a little yogurt stirred in and/or a dollop of sour cream on top if desired, along with any other garnishes you like. This gazpacho will keep for three to four days.
- Optional: Yogurt Sour cream A splash of hot sauce, such as Sriracha