Gazpacho Recipe

For Jen and others asking for the Gazpacho recipe (photo in post below)!

This recipe has been evolving in my kitchen over the past many summers. It is best at the end of summer when all the summer veggies are ripe and fresh and overflowing at the farm-stands.

Summer Gazpacho

4 large (or 6 small) fresh ripe tomatoes
1 large (or 2 small) cucumber, peeled and seeded
1 large (or 2 small) red or green bell pepper, seeded and stemmed
2 jalapeno peppers, seeded and stemmed
1 small red onion
2-3 cloves garlic (vary amount depending on how much you like garlic)
1/2 cup olive oil
4 tablespoons red wine vinegar
lots of salt, pepper, and Tabasco to taste

Combine all in food processor (or blender). Blend until relatively smooth (we like ours just a tad bit chunky). Refrigerate overnight. To serve, top with fresh garnishes -- we like some chopped cucumber, bell pepper, onion, and lots of sliced avocado. Drizzle with olive oil and sprinkle with salt and pepper. Great with bread and cheese on the side! (and a nice glass of white wine!!)