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Jul 18 / sara

Summer Tomato Gazpacho

Summer Tomato Gazpacho

Okay, folks. We’re in it- the peak of summer. And what better way to celebrate the best time of year (in my humble opinion) than with homemade gazpacho made from sun ripened tomatoes? It is alarmingly quick and easy to make. Whirl it up in the blender and serve with a big chunk of bread or pour it into a thermos to keep it chilled for a meal on the go. It’s perfect to take to barbecues and picnics; just pack along some cups for sipping…no spoons necessary. Here’s our version from The Good Neighbor Cookbook:

Summer Tomato Gazpacho
Prep time: 15 minutes
Total time: 15 minutes
Serves 4 to 6

3 medium red bell peppers (about 12 ounces), cored
2 regular cucumbers (about 1 pound), peeled and seeded
2½ pounds ripe beefsteak tomatoes, cored and cut into chunks
2 cloves garlic
3 tablespoons sherry or red wine vinegar
2 tablespoons extra-virgin olive oil
1½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper

Cut 2 of the red peppers and 1 of the cucumbers into large pieces and place in a blender. Add the tomatoes, garlic, vinegar, oil, salt, pepper, and ½ cup water and puree until smooth (you may have to do this in batches). Cut the remaining bell pepper and cucumber into ¼-inch pieces and stir into the soup. Serve well chilled. Refrigerate in an airtight container for up to 4 days or freeze for up to 2 months.

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