Holy frijoles! You just got back from a summer conference up north and when you go check on your garden all sorts of shit is ripe and ready for picking. What are you going to do with all of it? Well, you could always make gazpacho! Gazpacho is a cold tomato-based soup which is delicious on a hot day and a good use for all your fresh vegetables, and it is very easy to make. Recently, supercool wife was having lunch at a local café and ordered the gazpacho. She promptly claimed that it was the best gazpacho she’d ever had and managed to finagle the recipe from the cook. She then made it at home, and indeed, it is delicious. And it’s easy to make.
In your food processor or blender add: 2 medium tomatoes, a small peeled cuke, ½ a red (or green) sweet pepper, ¼ small sweet onion, juice of ½ lemon (or lime), a splash of white or cider vinegar, a dash of olive oil, a pinch of ground cumin, salt and ground pepper, a couple of dashes of Worcestershire sauce, as much hot sauce as you want (I recommend Melinda’s habanero sauce) and ½ -1 cup of tomato juice. Blend until smooth and liquidy, add more tomato juice if it is too clumpy. I have to say I was a bit skeptical about the tomato juice at first, but it does seem like a good way to bind everything together. If you want to omit the tomato juice, just puree an extra tomato or so to make things soupier, and add a little water to adjust the consistency. But the tomato juice does work great.
Then very finely chop one cucumber, ¼ of a sweet onion, ½ tomato, the rest of your sweet pepper and a handful of fresh cilantro or basil.
Mix everything together. It should be fairly soupy so adjust the amount of stuff accordingly. Then chill in the fridge until it is icy cold. The longer it sits, the better the flavors mix together. You can serve it with a few ice cubes if you are impatient. Eat with some crusty bread accompanied by your favorite stinky cheese and copious amounts of wine or beer.