This is the time to savor the delicious freshness of the harvest - quick and easy!
We are in the swing of harvest season with tomatoes, cucumbers and zucchini available at every farmer’s market and falling off the vines in many backyards. I personally think a quick Gazpacho is the best way to create an easy and satisfying fresh meal.
I make a batch whenever I can and often eat it as a snack.
6 medium tomatoes, cut into quick, rough chucks
¼ red onion, cut into quick, rough chunks
1 medium garlic clove
1 small zucchini, cut into quick, rough chunks
1 small handful of basil leaves, no stems - they are bitter
1 small handful of parsley leaves
1 medium cucumber, cut into quick, rough chunks
1 T. olive oil
2 T. lemon juice
2 T. balsamic vinegar, the best you’ve got
1 (33.5 oz.) box on Hunts tomato sauce
Salt and Pepper - to taste
Throw all the ingredients in a large blender (if you only have a smallish blender divide the recipe in half and make two batches). Blend on the lowest speed until you get the consistency you like. I love my gazpacho fairly pureed without large chunks but with still a bit of crunch.
Enjoy right away, or chill for later. Great for up to 3 days.
I believe cooking and eating should not be a source of anxiety in your life. It is the simplest of pleasures and should, at its core, remain simple.