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Family Farming Specialty Peppers in the San Francisco Bay Area Since 1980

Colorful Gazpacho

Enjoy this refreshing summertime cold soup from the southern region of Andalusia, Spain that has ancient roots in Arabian and Roman cuisines.

(Serves 4)

 

3 large ripe tomatoes, peeled, seeded and chopped
1 cucumber, peeled, seeded and chopped
3 large peppers of assorted colors, seeded and chopped
1 medium onion, chopped
1 rib of celery, chopped
1/2 cup fresh herbs, chopped, such as cilantro, tarragon, parsley or basil
1 clove garlic
2 tablespoons olive oil
2 tablespoons lime juice
Salt and pepper to taste
Vegetable stock or tomato juice, as needed
Croutons

In a large bowl, mix together tomatoes, cucumber, peppers, onion, celery and herbs.  In a blender or food processor, puree half of chopped vegetable mixture with garlic.  Return puree to bowl with chopped vegetables.  Stir in oil, lime juice, salt and pepper.  If necessary, add enough vegetable stock or tomato juice for a soup-like consistency.  Enjoy at room temperature or chilled in the refrigerator. Serve topped with croutons.