Gazpacho is a great way to enjoy our seasonal bounty of tomatoes and cucumbers.

Are you overwhelmed with too many tomatoes and cucumbers? Gazpacho is the answer to late summer bounty. Gazpacho is traditionally served cold which is nice during the hot days of summer. There are many Gazpacho recipes; most are made with fresh, seasonal ingredients. Use the seasonal ingredients found in your garden or at the Kamloops Farmer’s Market. Experiment!

1 large garden sweet onion, chopped
1 large garden garlic clove, chopped
1/2c garden parsley, chopped
1/4c garden basil, chopped
1 hot pepper (optional)
1-2tsp sea salt
6-8 large tomatoes, chopped
6-8 large cucumbers, chopped
1/2c organic extra-virgin olive oil
In a food processor, finely chop the onion, garlic, parsley, hot pepper and sea salt. Move this mixture into a large bowl. In the empty food processor, puree the tomatoes. Add the tomatoes to the large bowl. In the food processor, finely chop the cucumbers. Add the olive oil and mix everything together well. Add more sea salt, herbs or spice to taste. Chill and serve.

Gazpacho can be used like salsa on burgers.

Gazpacho makes a good “salsa” and kale chips are a good substitute for “corn chips”. These make wonderful seasonal snack foods that can be found in your garden.

Here is the recipe for Crunchy Kale Chips.