By Dianne Bunis
Savor summer flavors with a delicious chilled soup. Pick up fresh ingredients available at the local farmers market. When choosing ripe tomatoes, select a mix of heirloom variety. Quick and easy to make … just like that.
Fresh market gazpacho (chilled tomato-vegetable soup)
2 large ripe tomatoes, cored and coarsely chopped
2 stalks celery
1 clove garlic, peel
1 sweet onion, peel and dice
1 cup zucchini, coarsely chopped
1 cup cucumber, peeled, seeded, coarsely chopped; plus 1/2 cup diced, reserve for garnish
1/2 cup fresh mixed leafy herbs – chives, parsley, basil and tarragon
1 15 oz. can diced tomatoes with green chilies
1/4 cup olive oil, plus 1/4 cup for drizzle
3 cups tomato juice, low sodium
2 tablespoons red wine vinegar
3 tablespoons lemon juice
1 teaspoon salt
Freshly ground pepper, to taste
1. In a blender, combine tomatoes, celery, garlic, herbs, onion, zucchini and cucumber. Next, add diced tomatoes, tomato juice, 1/4 cup olive oil, vinegar, lemon juice and salt, blend until well-combined but still slightly chunky.
2. Drizzle with olive oil and season with freshly ground pepper.
3. Chill at least 2 hours before serving with homemade croutons, diced cucumbers, fresh herbs and/or a dollop of sour cream.