This is the time of year for one of the best things to eat on the planet, fresh picked tomatoes! But for anyone who grows them, it soon becomes an overabundance and the issue becomes, “okay, what am I going to do with all these tomatoes?”. For many, this abundance becomes canned (or frozen) pasta sauce, tomato juice, or we even start picking them green and making fried green tomatoes (see recipe under side dishes). Here’s another tasty way to use up some of these extra tomatoes and, with the temperatures around here in the high 80s and low 90s right now, it’s also a very refreshing meal. And it will use up some of those extra cucumbers from the garden as well!

First, put on a good size pot of water to boil. Wash and cut slits (+) across the bottom (the one opposite the stem end) of:

8 medium to large plum tomatoes (use plum or Roma tomatoes because they aren’t as seedy or juicy as other tomatoes)*

While the water comes to a boil, prepare an ice bath in a large pot or bowl by filling the container about half full of cold water and then adding a tray of ice cubes. When the water boils, add the tomatoes, turn off the stove, and let the tomatoes sit for 1-2 minutes in the hot water. Remove with a slotted spoon and put into the ice bath. Let sit for a minute before peeling them. The riper the tomatoes, the less time they need in the hot water and the easier they are to peel. Peel them and cut out the stem end along with the tough part that extends into the tomato for about a quarter inch. Place them into a food processor or blender after peeling.

Pulse until coarsely chopped (or blend). I like my gazpacho fairly smooth so I used my Vitamix and made it fairly smooth. Put into a large bowl (at least 5 quarts). Pulse in a food processor or blender:

3-4 roasted red peppers (fresh can be used by I prefer the flavor of roasted peppers)

2-3 small red onions, peeled and quartered

1 large English cucumber (peeled if not organic otherwise just cut into chunks before pulsing)**

When chopped finely, add to the tomato mixture and stir to blend. Add:

1/4 cup extra virgin olive oil

1/4 cup rice vinegar

1 tablespoon garlic powder (if you like the taste of fresh garlic, pulse 6-8 garlic cloves along with the vegetables)

2 teaspoon sea salt or herbamare

1 teaspoon ground pepper

48 ounces strained organic tomatoes (or tomato juice)

Mix thoroughly and add:

1/4 cup chopped fresh basil (reserve 2 teaspoons for garnish)

Chill thoroughly before serving. WARNING: This makes 16 cups of gazpacho so unless you’re hosting a large dinner party (or want to freeze some), this recipe can be cut in half. Garnish with extra chopped basil, diced cucumber and tomatoes. You can also garnish it with a spoonful of Greek yogurt or sour cream as well as croutons.

*Regular cucumbers can be used instead, just be sure to seed them before pulsing.