August's Soup of the Month
From the Kitchen of Amy Rothenberg ND
Never a huge gazpacho fan, but I was in search of something summery in which I could also use all the veggies I had overgrowing in my garden, so gazpacho was a natural selection. The key to good gazpacho is fresh ingredients, the right balance of veggies and the right liquid. I have over the years experimented with different tomato juices, sauces, pastes and just mashed up tomatoes. V-8 to me is the winner, hands down. The other important tip is to really let it have enough time in the fridge so all the ingredients get to know one another and exchange some flavors and energy. The synergistic impact they have on one another is key.
- 5 ripe tomatoes - cut into small pieces
- 1 long cuke - cut into tiny square pieces
- 1 big zucchini - peeled, seeded cut into tiny little square pieces
- 2 cloves garlic - peeled, smashed & minced
- Half of a big white onion - peeled, minced
- 1 stalk celery - minced
- Salt & pepper to taste
- Fresh basil, dill, rosemary - chopped up
- 2 cans of no salt V-8 juice
- 1 can crushed tomatoes
Mix it all in a bowl, give it a few hours in the fridge before serving COLD!