Nothing tastes like summer than a ripe tomato. It's a little early for homegrown tomatoes, but the farmer's market had some last weekend that inspired us to make gazpacho. Here's our staple recipe at the Mastel household:
2 cloves of garlic
1/2 green pepper
5 large tomatoes, peeled
1 piece of sourdough soaked in water
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
dash of hot sauce
If you have never peeled a tomato before, here's a quick photo tutorial. Once cool, slice tomatoes into medium sized chunks, along with the green pepper. Quarter the garlic, so you don't have large chunks floating in your soup. Rip the bread into pieces, and add to a blender with all the other ingredients. Please use a blender; a food processor just doesn't give you the right texture. Puree until you have a smooth soup. Refrigerate at least three hours to let the flavors meld, and completely chill before serving.
Note: Our basil is out of control, so I decided to add a small handful to our last recipe. Tomatoes and basil are so natural together, so why not?