Gazpacho is one of those dishes that reminds me that summer is in full swing. Ruby red tomatoes are everywhere, and in the Italian market people are practically giving them away. My garden has been bursting with this luscious gems and I'm doing my best to keep up with my eight gigantic plants.
There is simply nothing more satisfying or simple to prepare on a hot day than a cold bowl of summer veggies. Gazpacho is one of those dishes that is great way to clean out your fridge of any left over farm share veggies. This week we got some wonderful cucumbers, green bell peppers, and tomatoes from Lancaster Farm Fresh. Throw everything in the food processor and voilà! You've got summer in a bowl!
Garden Tomato Gazpacho
6 ripe tomatoes, cut into chunks
1/2 large cucumber—peeled, halved, seeded and cut into chunks
1 green bell pepper, cut into chunks
2 garlic cloves, smashed
1 cup water
1/3 cup extra-virgin olive oil
2 tablespoons sherry vinegar
1 cup chilled steamed summer corn
Sriracha & basil, for serving
In a food processor, combine tomatoes, cucumbers, bell pepper, garlic and water and puree until smooth. Slowly add olive oil, vinegar and salt. Serve or refrigerate for 30 minutes. Top with summer corn, basil, fresh olive oil and sriracha. Enjoy!