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Farmgirl Susan's Simple Summer Gazpacho

From Stones River Market

<p>While flavorful, vine-ripened tomatoes are of the utmost importance here, this is a perfect opportunity to use up those not-so-perfect-looking specimens you might have hanging around. Try to make this soup a day ahead, as the flavor increases dramatically after sitting overnight in the fridge.</p>
Source: Farmgirl Fare - (Entered by John Erdmann)
Serves: Makes about 6 cups (48 ounces)

2 1/2 lb tomatoes (about 8 medium), preferably heirloom and organic, chopped
2 medium cucumbers (about 13 ounces), chopped
2 2 small sweet red peppers (about 8 ounces), cored and chopped
1 1 yellow or white onion (about 8 ounces), chopped
3 or 4 cloves garlic (1 heaping Tablespoon), finely chopped
1/4 cup white balsamic vinegar
1/4 cup extra-virgin olive oil
1 TBSP honey (or 2 Tb. if your tomatoes aren't real sweet)
1 tsp cumin powder (or more to taste)
1 tsp salt
frshly ground pepper

Step by Step Instructions
  1. Combine all ingredients in a large bowl. Using a counter top blender, purée the vegetable mixture in small batches until smooth. Combine and stir well. Adjust seasonings to taste. Let sit for several hours or overnight in the fridge.
  2. Serve chilled, with a little yogurt stirred in and/or a dollop of sour cream on top if desired, along with any other garnishes you like. This gazpacho will keep for three to four days.
  3. Optional: Yogurt Sour cream A splash of hot sauce, such as Sriracha