Summer Garden Gazpacho

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Summer Garden Gazpacho recipe.

Summer Garden Gazpacho

Makes Three Quarts

10 Large Ripe Tomatoes, chopped
3 Medium Cucumbers, chopped with large seeds removed
3 to 5 Jalapenos, chopped with seeds removed
1 Green Onion, chopped
One handful each of torn/chopped Cilantro, Basil and Thai Basil
5 T White Balsamic Vinegar
1 T Balsamic Vinegar
3 T Sherry Cooking Wine
2 t Kosher Salt
1 t Sugar

Sour Cream or Goat Cheese

Pulse with a hand immersion blender for 10 seconds. Chill for at least one hour. Garnish with extra herbs and a dollop of sour cream or a round of goat cheese. Serve with crusty bread and fragrant olive oil.



Recipe and Photo Courtesy of:
Kim Byer
The Paper Apron – a Food Blog

The Paper Apron is a food blog written by South Carolinian Kim Byer, a hobby chef who fell in love with the art of cooking as a child. As “Chef-in-Editor” of The Paper Apron, she brings her favorite seasonal and, often, Southern fare to life, complete with colorful, mouth-watering pictures and punctuated with tips on the culinary arts, travel and entertaining.  Visit:  www.PaperApron.com

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