Produce Info, Storage Tips and Recipes

Image By Amy L

Summer Gazpacho

1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
1/2 cup cilantro, roughly chopped
2 T basil leaves, julienne
3 cups vegetable juice (23 ounces)
1/4 cup white wine vinegar
1/4 cup virgin olive oil
1/2 tablespoon kosher salt
1 tsp freshly ground black pepper

1. Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade, and pulse until it is coarsely chopped. **Do not over-process!

2. After each vegetable is processed, combine them in a large bowl and add the garlic, cilantro and basil leaves, vegetable juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Optional: Garnish with Jalapeno Tofu Cream

Chef Bernard Kinsella

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This recipe was first featured in Boston Organics Newsletter No. 30 of 2011.