Chilled Gazpacho for summer fun
A cool but spicy blend of red onion, garlic, Roma tomatoes, summer squash, avocado, jalapeño, cilantro, chili spice, and vegetable juice. This recipe is from Chef Jeremy Manley, who is known for his organic and local cuisine at Jeremy's on the Hill, in Julian, San Diego's historic mountain destination.
The garden is full of red, ripe tomatoes now so this recipe is timely.
Gazpacho is so attractive when served in mugs or clear containers topped with crouton and fresh parsley.
Put 1/3 cup olive oil and juice of 1 lemon into a blender.
Add 6 - 8 tomatoes chopped
1/2 large white onion, chopped finely
1/2 large summer squash, chopped in 1/4 inch chunks
2 small cucumbers or 1 large cucumber, chopped.
Season with sea salt, fresh ground black pepper, chopped basil or cilantro, 2 cloves garlic. Mix until the gazpacho is soupy but still has some good-sized chunks; add salt, pepper, oil or basil to taste. Serve cold.