Garden Fresh Gazpacho
For those of us in the North East, a rainy, chilly spring postponed this year's tomato season. But now, at long long last, with a garden full of ripe (and almost ripe) tomatoes, we decided to make a late-summer gazpacho. We even threw a few of the green ones in because...why not? All, well, almost all, of the vegetables in this recipe were picked minutes before being thrown into a Cuisinart--what's better than that? A Spanish dish that dates back several centuries, this chilled soup has evolved into a bunch of different recipes. We consider this one the "kitchen sink" iteration, in which whatever fresh veggies you have on hand can be pureed to create a crisp, light, and refreshing cold soup. We love serving gazpacho for al fresco lunches, as a first course at dinner, or served in a shot glass as a passed hors d'oeuvre. Here's hoping for an Indian summer....
