And August begins…Doesn’t it feel like it was just Memorial Day? I would say Happy August, but that’s like saying Happy Sunday. August, like Sunday, is great. But the greatness is overshadowed by the lingering feeling that it’s all about to end soon.
So, while it is still sunny and hot, and the fruits and veggies are still in season, take advantage of what Mother Nature, and your corner produce stand, is offering…tomatoes, cucumbers and peppers oh my! Thinking salad? Think again. In this heat, the best use for those oh so fresh veggies is Gazpacho. This cold soup will fill you up and cool you down, without blowing you up. This dish is gluten free, dairy free, vegan, low fat, high fiber and wheat free. The only thing this soup isn’t free of is flavor!
3 pounds ripe tomatoes, cored and roughly chopped
2 cloves of garlic, chopped
1 large cucumber, chopped
1 green pepper, chopped
2 yellow pepper, chopped
1 medium Vidalia onion, chopped
Salt and freshly ground black pepper
Red pepper flakes
Place the tomatoes and garlic in a blender or food processor and puree until smooth. Add the puree to a bowl. You can strain the puree if you want a smooth soup. I personally like a little texture, so I leave the mixture as is. Add the cucumber, onion and peppers. Season with salt and pepper to taste. Add a pinch of red pepper flakes for a touch of heat! Chill for at least 2 hours before serving.