Harvard Farmers Market

Nothing like a gazpacho in the warm weather, and nothing like a good fistful of fresh cilantro to add zip to all its ‘from the garden’ summer ingredients!  This is my favorite summer recipe!  (4-6 meal-size servings)

Ingredients:

4 Medium-sized Fresh Tomatoes

1 Large Cucumber (outer skin removed)

1 Red Bell Pepper

1 Green Bell Pepper

1 Small Onion

2-3 Garlic Cloves

Handful of Fresh Cilantro

2 T. Virgin Olive Oil

1 T. Balsamic Vinegar (Modena variety is nice)

1. Boil tomatoes in water for a half minute or so until the skin curls off.  Remove and discard outer skin then press out seeds and juices.  Slice and put into a large bowl.
2. Chop peppers, cloves, cucumber, onion and cilantro and put in with tomatoes.
3. Finely chop garlic and add to bowl with oil and vinegar.
4. Fill an electric mixing bowl with about half the above ingredients, slowly at first.  Continue to mix and add ingredients until everything is mixed together.
5. Add salt and pepper to taste.  Chill at least 4-6 hours before serving with French bread.

You can adjust ingredients depending on personal tastes.  I usually add more garlic and less vinegar.  Some folks also add a cup of fresh bread crumbs or an egg to the mixture as well.  Bon appétit!