Gazpacho

FRESH PRODUCE TIPS:

When onions and garlic are first harvested, they can be a bit harsh for eating raw - higher concentrations of sulfates can upset sensitive stomachs or even cause acid reflux. It is important to know how you react to these ingredients when you purchase them this time of year at farmers markets or receive them in share boxes. If you need to let them cure a little while before consuming them in raw recipes, such as this one, put them in a cool, dark, and dry place with the tops removed and the outer papery skin in tact for about a month before using.

GREAT ON A BUDGET!

When you get large harvests from your garden of perishable produce, it can be helpful to have recipes such as this one in the back of your mind. Vinegar and salt are tried and true natural preservatives that can help extend the life of your harvests without the bother of canning or freezing. If you find yourself with cucumbers and tomatoes that are starting to become too ripe for you to keep up with, whip up a gazpacho and enjoy the freshness and health benefits of raw produce and don’t worry about things spoiling before you can get to them.

Ingredients:

• 3 large, very ripe tomatoes

• 2 medium cucumbers, peeled

• 2 bell peppers

• 1 small red or pink onion

• 1 lemon

• 2 slices of old bread

• 1 bunch parsley

• 2 tbsp vinegar (i like sherry or red wine)

• 1 tsp salt

• 1 tsp cumin

• 1 tsp coriander

  Optional; 2 cloves garlic, 1 jalapeño, 1 peach

Preparation

1. Dice up the tomatoes, cucumber (peel this first!), pepper, and onion and put into a blender or food processor. We recommend putting the tomatoes at the bottom since they are juicy and will help the blender process everything smoothly. Pulse a couple of times.

2. Soak the bread in the lemon juice and vinegar and add it into the blender.

3. Mice up the parsley, jalapeño and garlic (if using) and add into the blender. Purée until smooth!

4. Add the salt and spices, pulse a couple of times.

5. Do a quick taste test to adjust the amount of salt and vinegar - sometimes the acidity of the tomatoes means that you need a little more vinegar or lemon. Then process until nice and smooth.

6. Chill for an hour or so before serving, or it will keep stored on the top shelf of your fridge for up to 2 weeks. 

7. Garnish with yogurt, tangy cheese or, our personal favorite: some fresh sweet peach slices.