Wednesday, September 28, 2011

Lemon boy garden gazpacho recipe

Gazpacho is a cold tomato and vegetable soup and it's one of my favorite summertime delights. We made a yellow version last night with some beautiful lemon boy tomatoes. Here's the recipe:

Lemon Boy Garden Gazpacho

Makes 2 large bowls or 4 cups of soup

  • 2 large tomatoes (we used lemon boys but you can use any tomato you wish)
  • A handful fresh basil - reserve a few nice pieces for garnish (we used a medley of different basil)
  • Half a lemon juiced - more or less depending on the acidity of your tomato variety
  • 1/4 Cup of olive oil, more as needed
  • Salt and pepper - we used a pepper blend called Fiery Chili Fusion by Spice Hunter
  • 2-4 cloves of garlic coarsely chopped, depending on your tastes (not shown above)
  • Cucumber chopped, we used part of an Armenian and part of a Japanese cucumber 
  • 1/2 of a bell pepper chopped, we used a Big Bertha variety
Chop tomatoes in small enough chunks to go in blender or food processor. Put tomatoes, basil, garlic, olive oil, salt and pepper in a blender or food processor and process until smooth. Add more olive oil a drizzle at a time if needed. Taste and see if it would benefit from lemon and process again. Transfer to medium size bowl.

Add chopped cucumber and pepper and garnish with basil leaves. 

Refrigerate at least 2 hours before serving and then enjoy. 

Gidget exclaims; "Why God, Why?  How did I end up owning a vegetable garden when all I want is a chicken farm? "

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