Heads up people! Summer is almost over!!!!
Sorry if I’m breaking the news to you, but it’s unfortunate facts… But there is still the long week-end to enjoy before it really tastes like fall. Even if its official date is September 22nd, for me, like most of you, it starts right after Labor day: School, dead leaves, shorter days, rain (thanks BC) are not waiting 22 more days, you know…
This year particularly, I feel very anxious about this summer end. My oldest kid, my son Matthew, is going to school for the 1st time!!! Well kindergarden, but still! He is not a baby anymore!!! Well of course, he is 4 after all. But every kid is a baby until they go to school, no???
Anyway, let’s enjoy it. Let’s enjoy those wonderful products of summer, like fresh ripped tomatoes! If you are one of those lucky ones and have had so many tomatoes in your garden, that you just don’t know what to do with them (and I envy you, I had NOTHING growing this year …), this is the perfect recipe for using them all!
Gazpacho is a cold soup with a tomato base, originating from Spain. But you can read more about it here.
Super fresh, zesty and a bit spicy, if you like it this way, you can customize to the infinity and slurp on it at any time!!!
Happy Labor Day week-end!!!!
Ingredients (5 cups)
- 5 or more ripped tomatoes
- 1 cucumber
- 1 T lemon juice
- 1 T olive oil
- 1 garlic clove
- 1 t salt
- 1/2 t pepper
- 1/2 t tabasco
- fresh chives and basil
- Peel the cucumber, dice the garlic and herbs, chop all the veggies. Place all ingredients in a blender or food processor, and blend until there is no more visible chunks.
- Refrigerate for a few hours before serving. Serve in bowls, glasses or shallow plates. You can add more chopped basil, drops of olive oil, or dollops of fresh goat cheese for serving, and side of toasted bread, tapenade and cheese.
For the easy to print, share and e-mail recipe, visit my Recipage.
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