Recipe: Farmers Market Gazpacho

This is a great way to take advantage of your local farmers market during the summer.

This recipe is low maintenance and can sit a few days. Plus, you can substitute ingredients easily. Pick your favorite tomatoes, hot peppers, herbs and vegetables. You really can’t go wrong.

Ingredients:

• 1 large green Zucchini
• 1 sweet Onion such as a large Cipollini or a small Vidalia
• 1 small Bell Pepper
• 4 tbsp chopped Thyme
• 2 large Beef Steak Tomatoes
• ½ Jalapeno (seeded)
• 1 pint of Cherry Tomatoes
• 2 cups California grown Tomato Juice
• Olive Oil
• Salt and White Pepper
• Garnish: fresh Basil and Parmesan Cheese

Directions: 

1. Cut the zucchini into long thick strips, slice the peeled onions into thick rounds, and remove the seeds from the bell pepper and quarter.
2. Mix all the vegetables together in a bowl and toss with ¼ cup olive oil along with 1 tbsp salt, 1 tsp white pepper and the thyme. Grill all the vegetables until soft and charred on the outside. Put in a bowl and wrap with plastic wrap until cool.
3. Chop the beef steak tomatoes and jalapeno, and slice the cherry tomatoes in half. Add to a medium bowl with the tomato juice and toss with 2 tbsp olive oil, ½ tbsp salt, and ½ tsp white pepper.
4. Fill a food processor half way up with the tomato mixture and puree. Then add some of the grilled vegetables and pulse until pureed. Pour into a serving bowl and repeat till everything is pureed. IMPORTANT: If you desire a chunky, more rustic gazpacho, puree only half of the grilled vegetables and chop the rest and add to the pureed base. 
5. Taste and adjust seasoning if necessary.
6. Garnish with some fresh sliced basil and shaved (not grated!) parmesan.