The temperature climbed to 90 degrees earlier this month at the Bridge Walk in San Francisco! And since we had a special request for this recipe, it seemed okay to share one more cold soup before the chilly weather calls for warm, bubbly stews. This is my all-time favorite Gazpacho recipe. As an exercise in directing the attention, I like to practice noticing the various flavors in each bite. Enjoy!
Gassho,
Rebecca
Gazpacho
4 cups tomato juice
½ chopped onion
1 small clove garlic, minced
1 green pepper, chopped
1 medium cucumber, peeled, seeded, and chopped
2 scallions, sliced
Juice of ½ lemon and 1 lime
2 Tbsp red wine vinegar
1 tsp basil
1 tsp tarragon
¼ tsp cumin
¼ cup fresh minced parsley
1 Tbsp olive oil
½ tsp salt
¼ tsp pepper
4 pinches cayenne
2 cups freshly diced tomatoes (1 tomato = 1 ½ c)
Combine all ingredients. Puree. Chill until very cold.