AUGUST 27, 2019
As summer wanes (oh boo hoo, it went so quickly!), we are getting such an abundance of lovely vegetables that we are presented with a big job: we have to use these gems while they’re still sparkling.
Today’s recipe uses some of that abundance in a cold, soothing soup. It’s a gazpacho of sorts, and features those lovely sweet peppers and cucumbers.
PEAK OF THE HARVEST GAZPACHO
1 3/4 lbs assorted sweet peppers
1 1/2 lbs tomatoes
1 1/2 c. peeled seeded cucumber chunks
2 garlic cloves
2 TBS sherry vinegar
3/4 tsp kosher salt
5 TBS olive oil, divided
1 1/2 TBS fresh lemon juice, divided
2 TBS thinly sliced green onions (white parts only)
1. Dice the peppers until you have 1/4 cup and set aside. Dice the tomatoes until you have 1/4 cup and set aside. Roughly chop the remaining peppers and tomatoes, and place in a blender or food processor. Add the cucumber, garlic, vinegar, salt, 3 tablespoons of the oil and 1 tablespoon of the lemon juice. Process on high until very smooth, 1 to 2 minutes. Chill for one hour.
2. Stir together the reserved 1/4 cup of peppers and 1/4 cup of tomatoes in a small bowl. Add the onion slices and the remaining 1 1/2 teaspoons of lemon juice, and mix.
3. Ladle the chilled soup into 6 bowls. Top each serving with some of the pepper-tomato mixture, and drizzle evenly with the remaining 2 tablespoons of oil.
NOTE: You can make this up to a day ahead and refrigerate it. It’s great with crusty bread and a cool drink.
So, I hope you enjoy this really easy, cool, refreshing recipe. Have a delicious week!