Awesome Gazpacho

What to eat when it's 100 degrees outside at dinnertime?

This could be called "kitchen sink" gazpacho, or "ohmygod, I don't care what you call it, it's delicious" gazpacho, or, "NH farmers' market" gazpacho, or "my mother would love this" gazpacho...."   No need to concern yourself with what you don't have -- just use what you do have, and don't worry about measuring!  At this time of year, surely your tastebuds are intune with the local produce, and you've got plenty to choose from!


For this particular blend I used the following veggies, all from local farms on the Seacoast (save for one can of organic, stewed plum tomatoes and a couple leftover rstd peppers).  Process separately, adding step by step to a big bowl:

1st up into your food processor:
~1 big can stewed tomatoes, less the juice which can go right into the bowl (in a month, I'll be using my own heirlooms)
~a pint or so of fresh cherry tomatoes (or any other kind)
~anything else of the same consistency (roasted red bell peppers?  leftover rhubarb salsa?)

Next:
~minced/pressed garlic
~a handful or two of garlic scapes
~any herbs (dill, basil, parlsey...)
~small amount of olive oil (I used "local" canola oil...perfect addition)

Then:
~1 med. walla walla onion (sweet)

And then:
~a couple fresh bell peppers (green, at this point)

And:
~no cukes?  Use lots of green beans!

And:
~a bulb of fennel

Then add:
~a good amount, maybe 2 cups, of any of the following (or a combo of): ice cold tomato juice, veggie stock, chicken stock

Finally:
~include essential flavorings such as sherry vinegar or red wine vinegar, lemon juice (or zest), agave nectar (or sugar), worcestershire sauce, and maybe a splotch of hot sauce (or a chunk of fresh hot pepper--already avail. at certain farmstands--when you process the bell peppers!)

Check for seasoning.

Garnish with scallions, grape/cherry tomatoes, a drizzle of olive oil, and a sprig of fresh herb.

Tomorrow we're repeating this for lunch, and adding Me&Ollie's stale-fougasse-turned-delicious-buttery-croutons. 

Tonight, I shall confess, we gleefully enjoyed prosciutto and mozzarella paninis alongside our bowls of this delightfully refreshing, cold summer soup.  Maybe I'll take a picture of those tomorrow.  :~p