It’s tomato season. Whether you grow your own or buy locally, this is the perfect recipe for late summer.
Rebekah Abrams, owner of Rebekah’s Kitchen, shares her gazpacho recipe.
6c. English cucumber (seeded and diced)
2 large green or yellow heirloom tomatoes, seeded and diced
1 medium jalapeno, seeded and diced
1/2 c.fresh parsley, coarsely chopped
1/2 c. EVOO
1/4 c. fresh lemon juice
1 tablespoon fresh garlic, minced
1/4 c. green onion or green onion (soft green part only)
salty to your liking
Freshly ground pepper to taste
Instructions:
Wash and prepare all vegetables
Puree everything in a blender until smooth. Add water, 1 tablespoon at a time, to thin to desired consistency.
Serve chilled and with more fresh herbs (cilantro, dill, and chives are all delicious!), chopped tomatoes, chopped cucumber, poached shrimp and scallops, or toasted pumpkin seeds. I like to garnish with fresh chive oil or good quality olive oil.
Makes 6 servings
For more information, please visit: Chef Rebecca.com.