Gazpacho is one of those dishes that you can’t serve to just anyone. It is a cold, savory soup (almost a liquid salad, really). I happen to love tomatoes in all forms — including juice — so I don’t mind its potentially unappetizing, unconventional (to Americans, of course) approach . I love the depth of flavors and textures in this recipe. It bursts with summer; bright, tart, salty, sweet, crunchy.

Gazpacho, like rosé, sangria, pimento cheese, fondue and various other 1970s dishes, is enjoying a bit of a renaissance these days. I’m all for it! Especially, when my fridge is full of CSA leftovers that need to be eaten. Bring on the chill!

Summer Gazpacho

Ingredients:

• 5 small tomatoes, diced
• 3 small cloves of garlic
• 1 teaspoon salt
• 1/3 loaf of rustic bread (e.g. Pugliese)
• 1/2 medium onion, finely diced
• 1 red pepper, finely diced
• 1 green pepper, finely diced
• 1 bulb fennel, finely diced
• 1 avocado, chopped
• 1/4 cup fresh cilantro
• 48 oz. tomato juice
• 1/4 cup red wine vinegar
• 3 shakes of Tabasco hot sauce
• 1/3 cup olive oil
• salt and pepper, to taste

Instructions:

1. Chop tomatoes and put in a medium-sized bowl.
2. Pound garlic and salt with mortar and pestle. Add to tomatoes.
3. Cut crust off bread and chop. Add to tomato mixture.
4. Chop onion, peppers, and fennel. Mix in large bowl.
5. Put bread mixture in blender with 1/4 of veggie mix. Pour 1 cup of tomato juice into blender and blend until smooth.
6. Once smooth, slowly drizzle the olive oil into the mixture while the blender is on its medium setting.
7. Pour mixture over the rest of diced veggies.
8. Add cilantro.
9. Add rest of tomato juice, red wine vinegar and Tabasco.
10. Season with salt and pepper.
11. Enjoy!