The other day, I was talking to my dear mother on the phone and she was telling me about a gazpacho she was planning to make for dinner using vegetables from her garden. I thought it sounded pretty amazing and asked that she share the recipe here. She agreed and here it is, along with a lovely photo! So perfect for a hot summer day!
Due to the hot weather this year, the garden is producing earlier than usual. We have an abundance of tomatoes, cucumbers, onions, and herbs. I came up with this version of gazpacho to use the ingredients I had in the kitchen. I hope you enjoy it!
1 C Seedless cucumber
¼ C Onion
1 Red pepper
½-1 Stalk celery
5 C Tomatoes (or as much as you like)
1-1½ Limes juiced
¼ C Dry white wine
1 Tbsp Finely ground roasted cumin seed
3 Tbsp Fresh basil
3 Tbsp Fresh cilantro (optional)
5 Cloves of garlic
1-2 Tbsp olive oil or to taste
Hot chile pepper to taste
Directions: Finely chop cucumber, onion, red pepper, celery, and place in bowl. Puree 1-2 cups of tomatoes with garlic. Chop the rest of the tomatoes and add the cumin, finely chopped basil and cilantro to the mixture. Add white wine, olive oil and lime juice. Hot chile to taste. Correct the seasoning. Refrigerate and serve cold. Garnish with basil or cilantro.