Holli Thompson

Garden Gazpacho

I need to confess something. I don’t love tomatoes.

Unless they’re from the ground, grown in the dirt, fresh, red, and ripe.

The year-round anemic looking things? Forget about it.

We have a garden here on my farm, created and tended to by my nephew and niece, and this recipe will be perfect for whatever comes from their gorgeous yield.

Heirloom tomatoes, lots of cucumbers, and even fresh garlic – what’s better than that?

Ingredients
2 large English cucumbers
5 pounds ripe red or yellow tomatoes
½ small onion
3 cloves garlic
¼ cup red wine vinegar
½ cup extra virgin olive oil
¼ teaspoons ancho chili pepper
¼ teaspoons cayenne powder
Sea salt and black pepper

Preparation
1. Clean cucumber skin thoroughly (or peel), de-seed, and cut into chunks; place in a large bowl.
2. Core and roughly chop tomatoes, and add to the bowl with tomato juices, red onion, garlic, red wine vinegar, olive oil, cayenne and ancho. Stir to combine. Season generously with sea salt and black pepper if desired.
3. Place half of the mixture in a high speed blender or Vitamix and blend on low to medium until desired texture is achieved. Repeat with the remaining tomato mixture.
4. Taste and adjust seasoning as necessary.
5. Place the mixture in the refrigerator and let chill, covered, for at least 2 hours. Or, do like we did, and eat it right away, at room temp.

Serve garnished with additional cucumber, red onion, cilantro, mango, avocado, and/or a drizzle of high quality olive oil.

Summertime simplicity!

xo Holli