One of the best ways to prepare homegrown tomatoes, cucumbers and peppers is gazpacho. It’s one of those dishes that really showcases the flavors of fresh vegetables. Plus all the ingredients grow together in the garden at the same time!
Everyone has their own take on gazpacho because it’s one of those soups that you can tailor to taste and what’s on hand. I received this version from Chef Josh Smith when he prepared the meal for the Tale of Two Farms Tomato Fest. Josh gives his gazpacho a little hint of sweet with fig preserves.
Learn how to grow the ingredients in this recipe on BonniePlants.com
- Category: Soup
- 1/2 white onion, sliced, soaked
- 1 serrano pepper, with seeds
- 2 cucumbers, cut
- 4 tomatoes, large
- 1/4 cup sherry vinegar
- 2 tablespoons fig preserves
- 1 tablespoon parsley
- 1/4 cup olive oil
- salt to taste
- Place the tomatoes into a food processor and puree. Transfer to a large bowl.
- Add the cucumbers, serrano pepper, onion, and sherry vinegar to the food processor and puree. Then add the fig preserves, parsley, and olive oil and blend. Pour into the large bowl with the tomato puree and stir thoroughly.
- Add salt to taste.