BEST & MOST BEAUTiFUL SUMMER GAZPACHO

Many years ago, on a warm, breezy, summer night, my family took our evening meal outside. We sat at our heavy black wrought-iron table, under an oversized umbrella in the backyard. It was a light supper: a little bread, some cheese, and fresh fruit. And gazpacho.

When we finished, my son pushed his chair back from the table and patted his tummy. “Mom,” he said, “No matter how old I am, whenever I think of summer, I’ll always think of your gazpacho.”

Truth by told, *my* gazpacho recipe came from my friend, Allison. I had the good fortune of tasting her gazpacho when we lived in New Orleans, and I remember reacting just like my son. I assumed it took her a long time to prepare, and I was surprised to learn how easy it is to put together.

With the 4th of July coming up, I know everyone is always looking for delicious, unique recipes to bring to their assorted gatherings, and I promise, this one will not disappoint.

After thirty years and a few tweaks, here is my version of that recipe.

NAY’S BEST SUMMER GAZPACHO

1 cucumber
1 pepper
1/2 red onion (or 3 bunches of green onions)
1/2 can crushed tomatoes
black olives, pitted, AND the juice (I use fresh, but you can use a small can)
2 TBSP olive oil
2 TBSP apple cider vinegar
2 TBSP Lea & Perrins Worcheshire sauce
1/3 bottle of V-8 (NOTE: I use low-sodium)

Optional Add-ins:
Watermelon, Feta, Cilantro, Avocado, Corn.

Put the first nine ingredients in the food processor/blender and pulse to desired consistency. (NOTE: If you like heat, feel free to add Siracha or Tabasco now.)

Pour blended mixture into a tureen.
Add any additional optional items.
Let sit in fridge for 1 hour.
Garnish with avocado slices and cilantro.
Serve with fresh bread or croutons.

PS: This recipe doubles beautifully for larger gatherings.

What food(s) do you associate with summer? What do you see? Feel?