Monday, August 1, 2011

Cooking with the refrigerator, again

With the weather so hot and summer vegetables popping up all over my yard, it's a great time for a cool dinner soup.  Here's one of my favorite summer-time recipes.  (Can you call it a recipe if the measurements are never the same?)

Garden Gazpacho

Using a food processor, chop together a bunch of summer vegetables.  This might include roughly equal volumes of
  • tomatoes
  • cucumbers
  • bell peppers of any color
Also chop and mix in somewhat lesser amounts of
  • greens from the tops of carrots or beets
  • onion
Mix with
  • salt, pepper to taste
  • a healthy dollop of olive oil
  • about the same amount of red-wine vinegar.
Take half of the mixture and puree it; then stir all the ingredients back together again.  This cold soup tastes great right away, and it gets even better if it sits overnight in the refrigerator.

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