Gazpacho Soup

Sue Bourque returns this week for another Buy Fresh Buy Local food demo. Sue is a registered dietician and nutrition educator with the Cape Cod Cooperative Extension, Those of you who’ve seen Sue in action before, will also know she’s an accomplished cook. This time, she’ll be giving a tomato tutorial, and Gazpacho soup is on the menu—an American-style Gazpacho, chock full of late-summer vegetables. The demo is repeated several times during market hours, and you can taste small samples while supplies last. Here’s the recipe. Tip: freeze soup in individual containers for future lunches.

Gazpacho Soup
4 cups tomato juice, cold
2 cups tomatoes, fresh, diced
1 cucumber, diced
1 cup green pepper, chopped fine
2 scallions, chopped
1 clove garlic, crushed
1 small onion, finely chopped
1 teaspoon basil
1/4 cup parsley, chopped fresh
2 tablespoons vinegar
2 tablespoons vegetable oil
Dash Tabasco sauce
Juice of 1/2 lemon + 1 lime
1 teaspoon tarragon
1/4 teaspoon cumin, ground

1. Wash and prepare all vegetables
2. Combine all ingredients and chill for at least 2 hours.
(If desired, purée in blender or food processor.)

Note: If you made passata (last week’s recipe) you could use the puréed tomatoes in this gazpacho instead of juice.