Classic Gazpacho

I love Gazpacho most any time, but in the heart of the summer, when I can get most, if not all, of my ingredients from my CSA (community supported agriculture) there is just nothing better. The flavors are so bright and lively which tells me just how fresh and nutrient dense my vegetables are! This is a flexible recipe, meaning that the amounts are really a suggestion. If you like it spicier, add more jalapeno, if you are not a fan of something I put in, leave it out. Though, all together, the flavors blend to a really beautiful soup. By changing the vinegar, you can also change up the flavor profile of the soup. I used an orange champagne vinegar from Trader Joe’s which is delicious. If you don’t have a TJ’s near you, substitute white wine vinegar with a splash of orange juice, or try Sherry vinegar for a different twist.

Ingredients:

2-3 lbs. ripe red tomatoes, cored and rough chopped

1 small cucumber (1/2 lb), peeled and rough chopped

1 small sweet yellow onion (1/2 lb.), rough chopped

1 medium red bell pepper, cored, seeded and rough chopped

1 jalapeno, remove seeds if you do not like it spicy

1/4 cup fresh basil leaves

2 garlic cloves

1/4 cup extra-virgin olive oil

2 Tbsp. orange champagne vinegar

3/4 tsp. kosher salt

freshly ground black pepper

avocado for garnish

Directions:

• Rough chop your vegetables into 1” chunks and place into the bowl of your blender. You may have to do this in 2 batches

• Add jalapeno, basil, garlic, olive oil, vinegar, salt & pepper and blend starting at low speed and gradually increase to high , blending until mostly smooth. I prefer my gazpacho somewhat chunky, but feel free to blend it more or less chunky than in the picture.

• Place soup in a glass container and chill for at least 2 hours so that all the flavors can come together and the soup will be cold.

• Taste the soup once cold and add salt/pepper as needed

• Serve with a drizzle of good olive oil and some chopped avocado