Gazpacho I

Summer’s here and the tomatoes are finally ripe and fresh! The produce truck is parked right near us everyday starting in May, and we’re getting some great deals on fresh fruits and vegetables that only made a very short journey to get to us. It’s great eating local food and cutting out the added cost of grocery store middle men.

This summer, we hope to be making lots of gazpacho. The first batch was good, but not quite like what  we remember from Madrid or the Spanish countryside. So, this will be an on-going process, but if you want the starting point, here it is!



2 fresh tomatoes                         $0.75

1 cucumber                                   $0.50

1 red bell pepper                         $1.00

1/2 vidalia onion                         $0.50

2 cloves garlic                               $0.20

2 tablespoons olive oil              $0.20

salt and pepper to taste             $free (ish)

Total Cost:                                       $3.15


     Peel the cucumber and dice the tomatoes. Devein the red pepper and remove the seeds. Peel and chop the onion and mince the garlic. Add the tomato and garlic to a food processor and pulse. Then add the other ingredients and pulse until the soup reaches your desired consistency.

      Put in the refridgerator and chill for one hour. We find this is best with a crusty baguette, but you may want something else on the side. ENJOY!




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