Gazpacho by a Guest Chef !

Truly a mid-summer favorite, gazpacho is back !
Rich makes this every year about this time,  it is always fresh, cool and wonderful.
Everything that went into his gazpacho was grown locally.  It really makes a difference when you use vegetables that are fresh picked. Even the garlic was grown by a Chelsea farmer.
Take care to get the seeds out of the tomato and cucumber.

Some gazpacho recipes say to use a blender for some of the tomatoes, giving it a smoother, sauce-like texture.  After trying many different kinds, we both find this recipe the best.  It is adapted from " The Better Homes and Gardens Cook Book".  Rich has made some changes and made it his own!

Rich likes his with a dollop of sour cream on top and I prefer mine straight up.

We served this with sourdough bread, olive oil for dipping and fresh avocado wedges.

We enjoyed the meal with a Beringer 2009 Cabernet Sauvignon.

Gazpacho

4 cups chopped, peeled tomatoes ( 4 large )
1 cup tomato juice
1 cup vegetable broth ( you may also use beef broth )
1/2 cup chopped and seeded cucumber
1/4 cup finely chopped green sweet pepper
1/4 cup finely chopped onion
2 tablespoons snipped fresh basil
1 tablespoon lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon bottled hot pepper sauce
1 clove garlic, minced
Chopped avacado
Sour cream

In a large bowl, combine tomatoes, tomato juice, broth, cucumber, sweet pepper, onion, basil, lemon juice, cumin, hot pepper sauce, and garlic. Cover and chill for 2 to 24 hours.  To serve, ladle soup into chilled bowls or mugs. Serve with sour cream and /or avocado wedges.