Tomato Gazpacho

This recipe comes from our interim Market Chef, Sarah Henkin

1 pound cucumber, peeled and cut into chunks (remove seeds if bitter)
1 ½ pounds ripe tomatoes, cored and quartered
1 pepper (i.e. red bell pepper or any other mild to mildly hot pepper), cored, seeded and cut into chunks
1 small yellow onion, peeled and roughly chopped
2 cloves garlic, peeled and halved
3 tablespoons high quality sherry vinegar
2 tablespoons high quality olive oil
Salt to taste Red pepper flakes to taste
Water to thin as needed
Garnish: Finely chopped red onion, finely chopped green or red bell pepper, finely chopped cucumber, tomato a little under ripe, diced ¼ inch cubes

1. In a food processor or blender, puree the tomatoes
2. Add cucumber, pepper, onion, and garlic and puree until smooth
3. Taste for seasoning, add sherry vinegar, olive oil, salt and red pepper flakes to taste
4. Add a little water if the consistency is thicker than you prefer or strain through a mesh strainer if you prefer a thinner soup
5. Serve in chilled bowls with any of the listed garnishes above and garlic croutons- you may serve immediately or chill in the refrigerator for up to 24 hours (the flavor benefits from refrigeration)

Garlic Croutons

1 baguette, crust reserved for another use, cut into cubes
¼ cup olive oil
3 cloves garlic

1. Preheat oven to 450 degrees
2. Crush the garlic, discard peel and heat in olive oil over low flame
3. Toss the bread cubes in the olive oil, spread on baking sheet, and toast the bread until golden brown

Serves 4