Summer’s Bounty Gazpacho

The abundant produce we have already harvested motivated us to develop this cold soup to celebrate the fresh flavors.

Chilling the soup for a couple of hours before serving heightens the taste.

Ingredients:

• 6 ripe tomatoes, yellow and red if possible, seeds removed and chopped into 1-inch pieces
• 1 small yellow onion, chopped into 1-inch pieces
• 2 garlic cloves,
• One cucumber cut into one-inch pieces
• 1 red pepper, seeds removed and cut into 1-inch pieces
• ½ cup fresh basil
• ¼ c fresh cilantro
• 1 jalapeno seeds removed and chopped into 1 inch pieces
• 1 ripe avocado, seed removed
• ½ cup olive oil
• 2 T sherry vinegar
• Juice of 1 lime
• ½ t salt
• ¼ t pepper
• Plain yogurt and additional cilantro for garnishing

Directions:

1. Place tomatoes, onions, pepper, garlic, jalapeno pepper, and cucumber into a large food processor.
2. Process until chopped well. Add basil, cilantro, scooped-out avocado, olive oil, vinegar, lime juice, salt, and pepper and mix well. You can spoon soup into a high-speed blender to liquify it.
3. Chill and serve with a dollop of yogurt and a sprig of cilantro as garnish.