And this is when the getting gets good for summer produce. Between the CSA and the farmers market, I’ve had a constant grin. Gorgeous tomatoes filling three bowls on the table? Check. Bright purple onions? Check. Scallions longer than my arm? Check. Bags of basil bigger than my head (including my big 80s hair that doesn’t know it’s 2015?) Check.
It’s gazpacho season!
Normally I might use a little basil in gazpacho – if I’m feeling whimsical or I happen to have extra on the cutting board. But it’s never been a key ingredient – usually I lean heavily on parsley. This time, though, because we had so much basil on hand that needed to be used, Jedd and I decided to make a soup with a lot of basil – and some other ingredients. It was a fun twist on a summer classic.
In January when all we can lay our hands on is puny little bundles of basil, this will be a memory that pops into our heads.
A Very Basil Gazpacho
6 ripe tomatoes, roughly chopped
1 red onion, roughly chopped
2 medium cucumbers, roughly chopped
1 green or red bell pepper, roughly chopped
1 cup fresh basil leaves
¼ cup olive oil
¼ cup sherry vinegar
1 cayenne or jalapeno pepper, seeded and roughly chopped
1 tablespoon worcestershire sauce
2 cups tomato juice
Place all of the ingredients in a blender and process to desired consistency. Refrigerate for at least 1 hour before serving, to let the flavors meld.