That perfect week in early August when tomatoes, basil, peppers, and cucumbers are all ready to harvest from the garden at the same time…this chilled soup is a delicious way to use your favorite home garden veggies and herbs (or those often found in CSA boxes)!
1 clove garlic, minced
1 tsp coarse salt
¼ tsp red pepper flakes
¼ tsp dried oregano
½ onion, coarsely chopped into chunks
1 jalapeno pepper, seeds and veins removed and cut into quarters
½ cup fresh basil leaves
juice of 1 lemon
¼ cup water
⅛ cup olive oil
⅛ cup red wine vinegar
4 ripe tomatoes, coarsely chopped
1 green pepper, seeds and stem removed, coarsely chopped
1 stalk celery, coarsely chopped
1 medium cucumber, peel intact, coarsely chopped
Fresh mint leaves for garnish
Combine garlic, salt, red pepper flakes, oregano, onion, jalapeno, basil, lemon juice, water, olive oil and vinegar in a food processor and process on high until well blended.
Add 2 tomatoes, ½ green pepper, ½ stalk celery, and ½ cucumber and process until blended.
Add remaining tomatoes, green pepper, celery and cucumber and pulse until mixed but coarse chunks remain. For well-blended gazpacho, instead of reserving vegetables to be added separately and pulsed, combine all and blend well.
Transfer to refrigerator and let sit for at least 1 hour. Serve chilled, garnished with fresh mint leaves.