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Author Notes: Gazpacho is one of my summer favorites, so I knew I was going to make one for the cucumber theme. I decided to veer off the traditional path mostly because Seymour, our 9 foot tall man eating yellow pear tomato plant, is producing approximately infinity tomatos per day, so since I am not using traditional red tomatoes I am also changing up the herbs ... the result is (was - it's gone now :-) delicious! —aargersi
Serves 1 big bowl for greedy gazpacho eaters
- 1 cup chopped yellow pear (or other yellow) tomatos
- 1 cup chopped pickling cucumbers (I like these because the skins are thin and tasty - don't peel them!)
- 1 cup vegetable broth
- 4 large basil leaves - torn
- 1 teaspoon roughly chopped tarragon
- 4 scallions - green and pale green parts - rough chopped
- 1/2 teaspoon honey
- juice from 1 lemon
- salt and pepper to taste
- Put all of the ingredients in a processor and pulse to a soupy but not too smooth texture - you want some crunch and veggie tidbits in there. Taste and adjust salt and pepper.
- Chill if you are patient. Or just eat it all up. If you have a dollop of yogurt or sour cream it would be good in there - I didn't and ate it as is quite happily!
- This recipe was entered in the contest for Your Best Dish in the Raw
- This recipe was entered in the contest for Your Best Cucumber Recipe
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