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
stalk Celery, chopped
small Cucumber, seeded and chopped
medium Shallot, peeled and chopped
leaves Basil, chiffonade
finely chopped Parsley
Extra Virgin Olive Oil
Dry White Wine
In This Recipe
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.