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Gazpacho (absolute best taste of summer)

This recipe is adapted from the Victory Garden Cookbook, a classic from the 1980’s and still the best source to find recipes for your garden’s bumper crops. If you don’t have a summer bounty, use good quality diced canned tomatoes for this Spanish soup. Serves 4-6.

4 large ripe tomatoes [seed and chop in small dice]
2 1/2 cucumbers [seed and dice 2 cucumbers and reserve remaining half for garnish]
1 large green pepper [trim and chop in small dice]
10-12 scallions [in small dice]
1-2 clove garlic, mashed
Salt
1 cup red wine vinegar
1/3 cup olive oil
3 cups tomato juice
1-1 34 cups beef broth

To taste: hot pepper sauce, Worcestershire sauce, freshly ground pepper,

In a large bowl, combine diced tomatoes, diced cucumbers, diced green pepper, and diced scallions. In a small bowl or jar, make a dressing by combining mashed garlic, salt, vinegar, and oil. Add dressing to diced vegetables and stir in tomato juice. Add beef broth and spicy condiments. Mix and chill. Garnish with thinly sliced cucumber and optional croutons.

Stephanie Sigala