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Author Notes: I'm from the South and in my family we spend countless days each summer "putting-up" vegetables, making preserves, and pickling everything we can possibly think of. So needless to say, I have a lot of empty Mason jars lying around my condo in Atlanta, GA. One late summer day, when the tomatoes are incredibly ripe and juicy, I made a gazpacho to take on a picnic to the park with a whole mess of my food loving friends. But my problem was how to transport and serve it.
I needed something that could hold it and be sealed, and preferably something that didn't need bowls and spoons. So I looked around and found my stash of Mason jars just begging to be used. So I packed it up and headed to the park, where all my friends loved being able to "drink" their gazpacho straight from the Mason jar.
I love to serve this with pickled shrimp and a crisp white wine. —UrbanCleaver
- 1 1/2 pounds ripe summer Tomatoes, quartered
- 1 stalk Celery, chopped
- 1/2 small Cucumber, seeded and chopped
- 1 medium Shallot, peeled and chopped
- 1 clove Garlic
- 2 cups Tomato juice
- 4 leaves Basil, chiffonade
- 2 tablespoons finely chopped Parsley
- 1/4 cup Balsamic Vinegar
- 1/4 cup Extra Virgin Olive Oil
- 1/4 cup Dry White Wine
- 1/2 teaspoon Salt
- 1 teaspoon Pepper
- 1/2 Lime
- Process the tomatoes, and celery separately and put them in a large bowl. Process the cucumber, shallot and garlic together and add to the bowl with the tomatoes and celery.
- Add the tomato juice and next 4 ingredients. Squeeze the juice from the lime into the bowl.
- Ladle the mixture into 6 1/2-pint Mason jars. Seal and refrigerate for at least 4 hours or preferably overnight.
- This recipe was entered in the contest for Your Best Picnic Dish
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