Garden gazpacho

here in America).

And, closer to home, I thank my neighbors who generously share their garden bounty for my gastronomic creations. I am grateful to be so deeply rooted in this neighborhood where we look out for each other.

As I whipped up my recent batch of gazpacho to share, I paused to reflect on my good fortune. It softens my heart to know there is still more good than bad in this place I now call home (and probably always will).

Here’s to good neighbors, with big hearts (and good gardens). Maybe you can gather the goods from your neighborhood and whip up a big batch, too. Un abrazo.

There are many recipes for gazpacho and this is my favorite. If you use substitutions for varied flavor, remember that Worcestershire sauce is not vegetarian friendly (it contains anchovies). You can also leave chunkier, if so desired. You can also substitute good quality vodka for half the juice for a great cocktail/starter course. Yield 8 cups.

INGREDIENTS: DIRECTIONS:

• 3 pounds ripe heirloom tomatoes, cored, seeded, and coarsely chopped

• 1 cucumber, peeled, halved, seeded, and coarsely chopped

• 1 red, bell pepper

• 1 chili pepper, seeded and coarsely chopped

• ½ sweet onion, coarsely chopped

• 2 garlic cloves, minced

• ½ cup chopped fresh basil (no stems)

• ¼ cup parsley (no stems)

• 2 cups vegetable juice

• ¼ cup red wine

• ¼ cup extra virgin olive oil

• 2 tsp sea salt

• 1 tsp freshly ground (coarse) black pepper

• 1 tsp lemon zest

• 2 tsp fresh lemon juice

• Toasted croutons and fresh basil leaves for garnish

If you have time, prep the above vegetable ingredients into a large bowl and chill overnight.

Combine half of the tomatoes, cucumber, bell pepper, hot pepper, onion, garlic, parsley and basil in a food processor or Magic Bullet. Process until finely chopped.

Transfer mixture back into a large bowl. Repeat with remaining half of tomatoes, cucumber, bell pepper, hot pepper, onion, garlic, parsley and basil.

Whisk in vegetable juice, vinegar, olive oil, salt, pepper, lemon zest and lemon juice. Add salt to taste and pepper. Cover and chill so flavors blend.

Serve in chilled bowls and garnish with crisp croutons and fresh basil leaves.

Cover and store leftovers in an airtight container for 2-3 days. Do not freeze.