Great Gazpacho

When the mercury crossed 90 degrees this Saturday, I knew for sure I would not be cooking anything warm at the Wakefield Farmer’s Market.

So a gazpacho sounded just right, as I walked around the field saying hello to all our farmers and surveying the produce they were putting out. I got cucumbers and peppers from Farmer Dave’s, tomatoes from Kelly’s Farm Stand and fragrant basil and scallions from Flats Mentor Farms.

While I prepped the veggies, I was happy that with the upcoming July 4th holiday and the heat wave we were going to experience this week; this easy recipe would make everyone a little happier staying cool and entertaining.

Since I’m not a big fan of chunky gazpachos, I used the large holed colander to strain out the larger chunks that did not blend, giving this cold soup a smoother texture. And if you wanted it chunky, you can introduce some fresh heirloom tomatoes or cucumbers as a garnish. Some more adventurous customers asked me how I’d make this spicy, well; I’d add about 1” of a serrano pepper or ½ a jalapeño to add an extra zing!

Serves 6-8 (appetizer size or more if shot sized)

2-3 cups of diced cucumber
2 cups diced ripe tomatoes
½ cup diced scallions
½ – 1 cup diced sweet peppers
1 cup basil leaves and tender stems
2 large cloves of garlic minced
¼ tsp. fennel seeds
¼ tsp. whole black pepper
1 tsp. Dijon mustard
1 tsp. agave nectar
¼ cup extra virgin olive oil
2 tbs. apple cider vinegar
½ tsp. salt or to taste

1. Wash, peel, trim and chop all the vegetables into ½ cubes
2. Clean and prep the garlic and basil leaves
3. Blend all the veggies + garlic, basil and spices on high and pour into a large bowl over which you’ve placed a large holed colander to catch any unprocessed pieces
4. Continue blending and straining until all the gazpacho is strained and in the bowl
5. Add approx. 1-2 cups of water, as you blend and strain to help bring the consistency to a thick juice, just like your bottled V8
6. Once in the bowl, add the salt, vinegar, and agave and whisk to blend; taste the soup and adjust for taste
7. While still whisking, pour the olive oil and keep whisking to blend in the oil into the gazpacho
8. Chill and serve in bowls garnished with fresh basil or a slice of heirloom tomato or in shot glasses as an appetizer for your July 4th party