harvest preserving: gazpacho

Tomato season is almost upon us! This week, we had our first handful of ripe, red tomatoes in the garden and I couldn't wait to use them! We've also had record heat, so what could be better than a simple, chilled gazpacho? I scoured the internet for recipes and found so many good ones that I couldn't decide which to make. I ended up pulling from a bunch, based on what we had available in the kitchen & garden, and winged it. It was easy to make and turned out quite tasty, so I'm glad I remember what I used! Later in the summer, when we hopefully have an abundance of tomatoes, this will also be good to make in large batches and freeze.

Gazpacho:

• 6-8 tomatoes (blanched, peeled, & cored)
• 1 red onion (peeled & chopped)
• 1/4c chopped parsley (optional, we happen to have a ton growing)
• 1 cucumber (peeled)
• 1 sweet red pepper
• 1 hot pepper (to taste, I grabbed an unmarked one from the garden & added bits at a time until it was hot enough for us)
• 1/3c red wine vinegar
• 1/3c olive oil
• dash of hot sauce
• salt & pepper to taste

Blanch the tomatoes: immerse them in boiling water for a short period (about 30 seconds), fish them out with a slotted spoon, and then immediately pop them into some cold water to stop them from cooking any further. Tomato skin should peel off easily.

Blend all ingredients in blender or food processor until pureed. Mix well and chill before serving. The longer it sits, the more the flavors develop. Garnish with whatever you like - our faves are sour cream, greek yogurt, or avocado - and serve!