try this….gazpacho!


Tomato season has finally arrived in New England!

I read many a food blog and tomato recipes are overloading the blogosphere. You may have already had your fill of ways to use tomatoes but may I recommend one more. Gazpacho. It is a summer time must have for my husband and I ( our boys…not so much) . My husband is not big on cooking but he is totally in charge in the kitchen when it comes to preparing salsa and gazpacho. He’s a carpenter and an artist so he has a natural talent for chopping artistically. So even if you are not all that fond of cooking – if you can make a salsa… you can make a gazpacho. A few super simple steps and you’ve got a perfect light lunch on a hot day.

Start with your veggies and tomatoes.

Chop ingredients. Place in large bowl.

Blend using an emulsion blender (or you can blend it in a blender)

We  puree about half, so it is on the chunky side. Then we garnished ours with avocado and cilantro. Cucumbers, bell peppers or hard-boiled eggs chopped all work well too. That’s all there is to it. So simple even a carpenter can do it:)


  • 3 lbs ripe,  flavorful tomatoes
  • 2 or 3 tablespoons red wine vinegar, or to taste (or sherry vinegar if you prefer it)
  • 4 slices French or Italian day old bread, each 1 inch
    thick, crusts removed, bread cut into cubes
  • 1 small red onion, chopped
  • 2 garlic cloves, minced
  • 1 yellow or red bell pepper, seeded and diced
  • 1/2 small hot chile pepper, seeded (omit if you don’t want it spicy)
  • 2 cucumbers, peeled, halved, seeded and diced
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper, to taste

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