August 3, 2008

Farmer's Market Bounty (recipe: Gazpacho)

Summer in New Jersey means many things to me. Trips to the beach and the boardwalk so My Boys can go on rides and play games, barbeques with friends, vacations and simply more time for family. Now, one thing I always look forward to in the summer months is the incredible, fresh produce that can be found at the farmer's markets and roadside stands. Take a look at some of the bounty I came home with this weekend.
Now, there are lots of ways to use up these beautiful vegetables but for us there's one thing that we simply MUST have each summer - Gazpacho! It's so fresh with just a little bit of crunch in each bite. Ideally, you should make this one day and let it sit in fridge overnight. The flavors really intensify the longer they have time to "marry". If you don't like onion or garlic, then this one may not be for you. As for us, we love both. The perfect garnish for this soup is diced cucumber.


Gazpacho
Source: My Mother-in-Law

Ingredients
1 clove garlic
3 tomatoes, peeled
1 small can mushrooms, drained
1 jar pimientos
1/2 medium onion
1 kirby cucumber (if using the larger cukes, use about 1/2)
1 green bell pepper
3 lemons, juiced
1 1/2 tablespoons vinegar
1 teaspoon Lawry's seasoned salt
salt and pepper, to taste
2 tablespoons canola oil
1 1/2 tablespoons sugar
1 teaspoon garlic powder (or more to taste)
1 teaspoon Worcestershire sauce
1 large bottle tomato juice (V-8 juice will also work nicely, just use low-sodium)
3 drops Tobasco sauce

Directions
Chop all vegetables (garlic through green bell pepper) in several batches in a food processor. Use the pulse to ensure that you do not completely puree the mixture. It is better to have some smallish chunks so that you get a bit of crunch in each bite. Put all vegetables into a large plastic bowl, then add the remaining ingredients and stir to ensure it is thoroughly combined. Cover and refrigerate for at least 4 hours, overnight is ideal.

Here are some other recipes that use fresh produce to inspire you:

Blueberry Cinnamin Muffins from RecipeGirl
Stuffed Zucchini from Eating Out Loud
Fabulous Summer Berry fruit Tart from A Corner of My Kitchen

6 comments:

Lisa said...

I just love NJ farmers markets!

Joelen said...

What a great idea to use some fresh produce!

Jenny said...

I just love my farmer's market. I feel like a kid in the candy store with all the great deals. The problem is to know what you want to make first! What a great way to use up your produce in a nice soup!

That Girl said...

That's like the perfect summer meal!

RecipeGirl said...

Farmer's Markets are the best, aren't they?? It's like a complete treasure chest for food-lovers. I picked up corn on the cob and figs yesterday at our local stand.

I've never, ever made Gazpacho but I've always wanted to. Yours sounds great.

Thanks for the shout-out on the Blueberry Muffins!

Memaw's memories said...

I used to make gazpacho back in the day when there were no mexican restaurants around.

It was a good contrast to the hot of the mexican food I made for us at home.

I think it's time to make it again for these hot summer days.

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