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.

Gazpacho

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.