Staff Pick: Andrea Bernstein

Gazpacho Soup

Many times people confuse our featured ceremony "Despacho" with the wonderful summer soup called "Gazpacho". I couldn't think of a better recipe to share in this Summer Solstice newsletter than one that embodies the abundance and ripeness of the season and sets the record straight once and for all!

Of course, use farm fresh, organic ingredients, for the best flavor and the least impact on the environment and your body.

Enjoy ~ Blessings to you on this Solstice Day!

Munay, Andrea

Recipe:

3 slices fresh bread (*optional)
5 cloves garlic, peeled
3 Tbl fresh lemon juice
10 vine-ripened large tomatoes, seeded and cut into 1/4 inch dice
2 bunches scallions, minced
3 cucumbers, peeled, seeded, and cut into 1/4 inch dice
2 green bell Peppers, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
46 oz. organic vegetable juice
3 Tbl balsamic vinegar
5 Tbl best quality olive oil
Salt and freshly ground pepper to taste

* Though the classic recipe uses a "bread crumb" base, those of us who are living "wheat free" find this soup to be amazing without it.

1. Place the bread, garlic and lemon juice in a blender or food processor fitted with the steel blade and process to a smooth paste. Transfer to a large mixing bowl.

2. Add all the vegetables to the bread paste and toss to combine. Stir in the vegetable juice, then the vinegar, oil, salt and pepper.

3. Puree half the soup in the food processor or blender and combine with the remaining soup. Refrigerate until very cold.

Makes 12 - 15 servings
Tried and true recipe: By Sarah Leah Chase, Nantucket Open House Cookbook

Design by Dustin Neece | Technology by Christopher Ulm & cuWebdesign Edited By Jaya Deb Morrissey and Andrea Bernstein Content © 2008 The Four Winds Society