Thursday, September 6, 2012

Ithacan summer gazpacho!

Summer in Ithaca is pretttttttty nice. Swimming in gorges, enjoying the sun and the green, napping in hammocks, cooking with friends... not to mention brief over-abundances of perfect delicious local vegetables. Most recently? Tomatoes!

It's like they say: when life gives you a kitchen full of just ripe organic heirloom tomatoes (on several occasions!), accompanied by some beets and cucumbers and other local goodies... make gazpacho!

And so we did. Mmmmmm.

Ithacan Summer Gazpacho
yields ~8 servings

6 VERY large tomatoes (about 8 - 10 cups)
1 bell pepper
2 golden beets (or candy stripe in our case! anything but regular red ones)
1/2 cucumber
6 cloves of garlic
4 small red onions
hot pepper
olive oil
salt and freshly ground black pepper, to taste

1. Roughly chop all your veggies. Since you'll be blending/food processing them, large chunks are fine!

2. First, process the garlic, onions, and hot pepper until finely chopped. Empty them into a bowl. Add half of the tomatoes, and blend until smooth. Add that to the bowl too!

3. Add the rest of the tomatoes, cucumber, pepper, and beets, and process just until chunky (you may have to do this in batches, depending on the size of your machine). Then... add it to the bowl!

4. In the bowl, mix everything together. Then stir in your olive oil, and salt and pepper to taste.

Behold! A bowl of summer!

Enjoy! :)


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