My lovely wife Jess has been SERIOUSLY rocking the garden this year. I can take no credit— she is the Goddess of the Garden. But I eat it. 🙂 I had been wanting to make something that would really show it off, so I decided upon gazpacho, the cold Spanish soup that’s essentially a liquid salad. I found this recipe from Ina Garten, which I was able to make entirely from the garden, save for the garlic, oil & vinegar, and salt & pepper. It calls for a tomato juice base, but I didn’t have any. Someone in the comments mentioned that you can substitute more tomatoes and a cup of water, so that’s what I did.
First, Jess’s Godly Garden, for reference:
Now, start with some lovely veggies like these. (I actually used a couple more tomatoes than this.)
Start chopping them up into chunks and buzz ’em in the food processor.
Put ’em all in a large bowl or pot,
…and mix it all together with the aforementioned salt, pepper, oil and vinegar. I also added some fresh basil and parsley from the garden.
Chill for a few hours, and you have lovely soup! It’s cool and fresh and just tastes like summer!
Unless summer tastes like BBQ pulled pork on the charcoal smoker, which I also made. But when I’m feeling virtuous, summer tastes like garden gazpacho. 🙂