By Dianne Bunis

Savor summer flavors with a delicious chilled soup. Pick up fresh ingredients available at the local farmers market. When choosing ripe tomatoes, select a mix of heirloom variety. Quick and easy to make ... just like that.

Fresh market gazpacho (chilled tomato-vegetable soup)

8 servings

2 large ripe tomatoes, cored and coarsely chopped

2 stalks celery

1 clove garlic, peel

1 sweet onion, peel and dice

1 cup zucchini, coarsely chopped

1 cup cucumber, peeled, seeded, coarsely chopped; plus 1/2 cup diced, reserve for garnish

1/2 cup fresh mixed leafy herbs - chives, parsley, basil and tarragon

1 15 oz. can diced tomatoes with green chilies

1/4 cup olive oil, plus 1/4 cup for drizzle

3 cups tomato juice, low sodium

2 tablespoons red wine vinegar

3 tablespoons lemon juice

1 teaspoon salt

Freshly ground pepper, to taste

1. In a blender, combine tomatoes, celery, garlic, herbs, onion, zucchini and cucumber. Next, add diced tomatoes, tomato juice, 1/4 cup olive oil, vinegar, lemon juice and salt, blend until well-combined but still slightly chunky.

2. Drizzle with olive oil and season with freshly ground pepper.

3. Chill at least 2 hours before serving with homemade croutons, diced cucumbers, fresh herbs and/or a dollop of sour cream.


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