We're not eating gazpacho yet—our tomatoes, cukes and peppers are probably a month away from bearing fruit—but once our community garden plot starts producing we'll be eating it nigh daily. I'm not a great one for canning, so gazpacho and ratatouille/samfaina are central to efficiently using up the summer's bounty. My recipe structure is similar to @Margaret Pilgrim's , sans lemon juice. I probably got it from this NYTimes recipe, but I tend to go about 50% lighter on the EVOO because calories.
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We're not eating gazpacho yet—our tomatoes, cukes and peppers are probably a month away from bearing fruit—but once our community garden plot starts producing we'll be eating it night daily. I'm not a great one for canning, so gazpacho and ratatouille/samfaina are central to efficiently using up the summer's bounty. My recipe structure is similar to @Margaret Pilgrim's , sans lemon juice. I probably got it from this NYTimes recipe, but I tend to go about 50% lighter on the EVOO because calories.
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