It’s due to the ‘nesting stage’ of this being pregnant that I even discovered this scrumptious recipe. I’ve been cleansing out closets and rearranging like a champ these days. And in one of many far again corners of a darkish shelf, I discovered a phenomenal picket recipe field I acquired at my marriage ceremony bathe a few years in the past! And inside – a golden treasure: Hand-written recipes from members of my church! I lived in Boston at the moment, so a number of of them had been New England classics like Boston Baked Beans (actually!) and Corn Chowder; from some expensive Italian mates, Zucchini Squares and Italian Meatballs; and likewise a recipe for the very best apple cake I’ve tasted from an previous (now deceased) neighbor!
The field additionally contained a recipe with a listing of distinctive gazpacho components with just one line of instruction: Chop, mix, take pleasure in! I used to be tempted to not change this line…however I did add a number of extra directions beneath on how I made this scrumptious technique to slurp up end-of-summer veggies. The greens are clearly simple to swap out and in with what’s in your backyard – beneath is the model I made with what’s at present in my backyard.
- 1 small cantaloupe (or half a giant one) roughly chopped
- 2 cups tomato juice
- 3/4 cups pineapple (or orange) juice
- 1/4 cup purple wine vinegar
- 1/4 cup recent basil – use candy anise-flavored Thai basil if out there
- 1 purple bell pepper, roughly chopped
- 2 giant tomatoes, roughly chopped
- 1 cucumber, peeled and seeded if seeds are giant, roughly chopped
- Salt, pepper and scorching pepper sauce to style
- Puree all components (reserving a number of tablespoons of cantaloupe, cucumbers, tomatoes and a bit basil) in a meals processor to your texture desire: Barely chopped, very easy or someplace in between.
- Pour into bowls and garnish with reserved cantaloupe, cucumbers, tomatoes and basil.