Summertime tomatoes are ripe and the freshness of gazpacho is inviting and healthy. I love the flexibility of putting ripe tomatoes in the food processor along with a cucumber, red and yellow pepper, slices of scallions, onions, or even leeks. The quantities are flexible with each ingredient. Use a variety of tomatoes like cherry, heirloom, or even green. I like to add a tablespoon of jalapeño pepper for a touch of spiciness. The pepper lifts up the acidity in the tomatoes and mixes well with the other ingredients. Head to the farmer’s market or your garden and get started.
4 cups ripe tomatoes, quartered
2 medium cucumbers, peeled and quartered
1 medium sweet red pepper, chopped
1 medium sweet yellow pepper, chopped
1 medium sweet onion, chopped
3 cloves garlic, peeled and cut in half
1 tablespoon (or more) fresh jalapeño pepper, chopped
2 tablespoons balsamic vinegar
1 teaspoon sea salt
1 teaspoon fresh ground pepper
3 tablespoons olive oil
1/2 cup cilantro, oregano, and/or parsley leaves
Puree ingredients in food processor until smooth. If you like a chunkier consistency, pulse the food processor 4-5 times and add the herbs at the very end. Store in an airtight container in the refrigerator.