Gazpacho

A great gazpacho starts with juicy tomatoes, sweet (and maybe spicy) peppers and crunchy cucumbers. Enjoy your bounty of late summer tomatoes in this refreshing and hydrating chilled appetizer.

Serves 4

Blend 4 chopped heirloom tomatoes until smooth. Pour into a large bowl. In a food processor, dice an additional 4 heirloom tomatoes, 1 bell pepper (any color), 1 red onion, 1 peeled cucumber and 1 serrano chile pepper (optional). Combine with blended tomatoes. Stir in 2 pressed cloves of garlic, ¼ cup sherry vinegar, ¼ cup olive oil and salt and pepper to taste. Refrigerate the soup overnight and enjoy it cold the next day with toasted whole wheat bread.

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