I discovered this past summer that one of the best ways to enjoy the peak of farm fresh vegetable season is gazpacho. Like all soups, this is extremely versatile and forgiving, but from the various approaches I've taken to it, this one topped the list.
BRAD'S GAZPACHO
(For 4)
Three juicy ripe tomatoes quartered; one red bell pepper quartered and seeded; one red onion sliced; one cucumber peeled and cut into chunks; 2 cups tomato juice; 1/2 cup water; 1/4 cup olive oil; tbsp apple cider vinegar; 1/2 bunch fresh dill; juice of a lemon; S&P
Place all ingredients except S&P in a food processor and blitz until there are no chunks. Season to taste. That's it.
Refrigerate this for a while. It's best if you make it a day ahead, but still good if it's left for a few hours. Serve alongside some chicken or steak, or just with some fresh baked baguette with olive oil and balsamic vinegar. One last chance before you have to wait until next summer!
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