Letters From Andy

Ingredients

• 5 pounds ripe tomatoes, any color
• 1-2 cloves garlic
• 2 Tablespoons lime juice
• 2 Tablespoons olive oil
• 1 Tablespoon white wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon dried or 1 Tablespoon fresh oregano, chopped
• 6 green onions, thinly sliced
• 1 sweet bell pepper, red or yellow, finely chopped
• 1/4 cup finely chopped celery
• 1 cup finely chopped, seeded cucumber
• 1-2 jalapeño chiles, seeded and minced

Recipe Notes

Julia’s note: I love cucumbers and red bell peppers in my gazpacho, if you prefer the bitter tang to a green bell pepper you can add that as a garnish or in the blender stage. Adapt this recipe to what’s in your garden/fridge.

Directions

Accompaniments: seeded, chopped red bell pepper, diced avocado, fresh chopped cilantro leaves, garlic croutons, thinly sliced radishes, thinly slivered cabbage, lime wedges, creme fraiche

Seed and finely chop one tomato; reserve. Coarsely chop remaining tomatoes. Combine these with garlic in a blender (you may need to do this in two batches)-process until smooth. Press through a sieve into a large bowl; discard seeds. Whisk lime juice, oil, vinegar, salt and oregano into tomato mixture. Stir in reserved chopped tomato, green onions, red pepper, celery, cucumber and chilies. Refrigerate, covered, at least 4 or up to 24 hrs to blend flavors. At serving time: Stir soup well and ladle into chilled bowls. Pass accompaniments to be added according to individual taste.