I will, however, peel myself off the couch for 3 things: Miller attempting to stick forks in the outlets, a peach slurpee, or to make this gazpacho over and over again.
|A little bit of heaven with a sour cream dollop.|
In a large, non-metallic bowl mix together:
2 cups peeled, seeded and diced cucumber
2 cans of sodium free stewed, diced tomatoes (feel free to dice 3-4 cups worth of tomatoes instead, but be sure to save the juices as well as add a small can of tomato paste to the "whisking" part of the recipe)
1 cup cooked, chilled corn kernels
1 cup finely diced red bell pepper
1/2 of a red onion, finely diced
3 stalks of celery (the lighter the better), finely diced
1 tablespoon fresh chopped italian parsley
1 teaspoon fresh chopped thyme
In another non-metallic bowl whisk together:
2 cups veggie broth
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
Juice from 1/2 a lemon (add more to taste)
2 minced garlic cloves
Stir juices into produce. Salt and pepper to taste.
Remove 2-3 cups of the chopped bits and set aside.
Puree the rest to a more salsa-like consistency in a blender or food processor.
Stir back into the original bowl along with the reserved chunkier part.
Cover and chill for at least 3 hours.
Remove from fridge and garnish with sour cream, scallions, sides of olive oil toasted crunchy bread and a crispy cool glass of rose if you feel so inclined.