And so I have to share a few favorite summer recipes in this last gasp of summer. Hurry, while the veggies are still fresh! Go buy some vine-ripened tomatoes--or if you're among those blessed people who didn't move this summer and can go pick some that you grew yourselves, do that. And make this old family favorite.
Cold soup?! Yes. Think salsa, but not as spicy, and instead of eating it with chips, you'll eat it with a spoon. It pairs well with just about anything else you might fix during the summer: pimiento cheese sandwiches... whatever's coming off the grill... And the vinegar in it helps preserve the fresh veggies and keep it tasty in your fridge for at least a week...maybe two. Plus, you can enjoy saying "gazpacho" again and again: Gazpacho...GazPACHo...GAZPACHO...
- 2 c. finely chopped fresh tomato
- 1 c. finely chopped celery
- 1 c. finely chopped green bell pepper
- 1 c. finely chopped cucumber
- 1 c finely chopped yellow onion
- 16 oz. Bloody Mary mix
- 1/4 c. white vinegar
- 1/4 c. vegetable oil
- 3 tsp. salt
- 2 tsp. Worcestershire sauce
- Dash of ground black pepper
- If you have a food processor, use it! I just put all of the veggies in mine in chunks and pulsed until they were finely chopped.
- Add remaining ingredients and mix (or pulse) well.
- Pour into an air-tight container and chill 6-8 hours. Stir gently before serving.
As you can see on my mom's recipe card, our family originally found this in Southern Living when I was two. I'd love to give credit to the originator of this one, but I don't know who he or she is. Well done, Gazpacho Inventor...well done.