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Serves
1 big bowl for greedy gazpacho eaters
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
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Ingredients
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1 cup
chopped yellow pear (or other yellow) tomatos
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1 cup
chopped pickling cucumbers (I like these because the skins are thin and tasty - don't peel them!)
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1 cup
vegetable broth
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4
large basil leaves - torn
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1 teaspoon
roughly chopped tarragon
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4
scallions - green and pale green parts - rough chopped
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1/2 teaspoon
honey
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juice from 1 lemon
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salt and pepper to taste
Directions
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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.
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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!
Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop
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