Is there anything more refreshing at the close of a hot summer day than a big bowl of chilled gazpacho? I think not. I have vivid memories of playing at the lake in my grandparent's backyard ALL DAY LONG as a child, and then running up to the patio in my bathing suit, sunburnt and blissfully happy, for a cold bowl of gazpacho. It was always made with the most incredible fresh produce that my mum and grandmother had purchased at a roadside stand outside of Cleveland. Now I find that sun-ripened Californian produce is even better than the produce I remember eating as a child. Next time you're at the farmer's market, why not pick up some of summer's most delicious bounty and turn it into a batch of yummy veggie soup?
GAZPACHO
Rub the raw edge of a cut clove of garlic on the interior of a glass bowl to release the oils. Add the following vegetables:
6 or more large ripe tomatoes, skinned and crushed 2 cucumbers, peeled, seeded and finely chopped kernels from 2 cobs of corn 1 cup each minced red, yellow and green bell pepper, corn, onion, celery (and 1/2 cup or more of any other seasonal vegetables)
Pour over the veggies: 2 cups fresh tomato juice, 1/3 cup olive oil, and 3 tablespoons lemon juice. Season to taste with tabasco, worcestershire and horseradish sauces, salt and pepper. Chill thoroughly and serve with garnish of chopped parsley, chives or scallions, or avocado slices.
Images | Styling by Lauryl Lane.
