(Recipe from a magazine, I'm not sure which one.)
Serves 8
3 lbs. tomatoes, peeled and seeded (I neither peeled nor seeded)
1 green pepper, coarsely chopped
1 cucumber, peeled, seeded, and chopped (I only peeled, not seeded)
3 large stalks celery, without tops, ribs
2 Tbsp. olive oil
1/4 c. tarragon vinegar
10 small basil leaves, coarsely chopped
1 Tbsp. chopped fresh tarragon leaves
1 c. vegetable stock
salt & pepper to taste
Put all ingredients except stock and salt & pepper into a blender or a food processor and process to a rough texture. Pour into a large bowl and stir in stock (if soup is too thick, add a little extra stock). Add salt & pepper to taste. Serve either at room temperature or slightly chilled.
(I made this for Justin. It's a delicious gazpacho! No cooking! I used heirloom tomatoes. Make sure you like tarragon.)
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