Author Notes: Gazpacho is one of my summer favorites, so I knew I was going to make one for the cucumber theme. I decided to veer off the traditional path mostly because Seymour, our 9 foot tall man eating yellow pear tomato plant, is producing approximately infinity tomatos per day, so since I am not using traditional red tomatoes I am also changing up the herbs … the result is (was – it’s gone now 🙂 delicious! —aargersi
Serves: 1 big bowl for greedy gazpacho eaters
Ingredients
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1
cup chopped yellow pear (or other yellow) tomatos
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1
cup chopped pickling cucumbers (I like these because the skins are thin and tasty – don’t peel them!)
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1
cup vegetable broth
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4
large basil leaves – torn
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1
teaspoon roughly chopped tarragon
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4
scallions – green and pale green parts – rough chopped
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1/2
teaspoon honey
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juice from 1 lemon
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salt and pepper to taste
Directions
- Put all of the ingredients in a processor and pulse to a soupy but not too smooth texture – you want some crunch and veggie tidbits in there. Taste and adjust salt and pepper.
- Chill if you are patient. Or just eat it all up. If you have a dollop of yogurt or sour cream it would be good in there – I didn’t and ate it as is quite happily!
/a796629d-349b-42e5-a756-374ab2b51e09--002.JPG "Green Gold Gazpacho 2")
