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
1 big bowl for greedy gazpacho eaters
chopped yellow pear (or other yellow) tomatos
chopped pickling cucumbers (I like these because the skins are thin and tasty - don't peel them!)
large basil leaves - torn
roughly chopped tarragon
scallions - green and pale green parts - rough chopped
juice from 1 lemon
salt and pepper to taste
In This Recipe
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!
I work in databases by day, but creativity is my outlet. Food - imagining it, making it, sharing it. And art, I come from a family of artists and have been collaging in my garage studio. You can see my work on Etsy in my shop AbbiesGarage https://www.etsy.com/shop/AbbiesGarage?ref=search_shop_redirect