This weekend I was down in New Jersey visiting family and friends. One of my oldest friends – we’ve known each other since 5th grade girl scouts – is getting married in a few months and her bridal shower was Sunday. It was a great affair (even though I was late; oops!) and they actually used the same caterers for the shower that I used for my wedding.
After the shower I went up with my dad and sister to visit my Grammie and her sister. They have a caretaker who has done a beautiful job resuscitating Grammie’s garden. It’s been neglected the last few years so I’m glad it’s back up and running. She sent me home with more veggies than I could carry, including the tomatoes I used for this soup, the corn, banana peppers, and cucumber. The basil is from my dad’s garden.
Simple Summer Gazpacho Recipe
- tomatoes – maybe 7-8 medium
- 1-2 ears of raw corn (1/2 in blender, 1/2 in straight)
- lots of basil – 1+ cups
- 1-2 banana peppers
- 1 small cucumber (optional)
- salt and pepper
- vinegar (rice or apple cider) or lemon juice
- You will need a blender or food processor. Chop the tomatoes, basil, peppers, and cucumber roughly and then roughly blend/process them in your blender/processor. If you like a very smooth puree, blend more; if you like it chunky, blend less.
- I like to add the corn after blending the rest because I like the kernels whole. It’s also good to blend it in.
- Add salt and pepper, sugar, and vinegar/lemon juice to taste. This is what makes the flavors come out so add these to your preference.
Do let me know if you try it. Hope you enjoy.