Gazpacho Rose

Posted by hpotterblog on July 20th, 2010in Gardening Products, Patti Bess, Recipes | No Comments

By Patti Bess, author of Vegetarian Barbecue

A fresh taste of summer, perfect for outdoor entertaining.

This Gazpacho Is So Easy

Don’t let your guests in on the secret!

It’s also a great way to use up some of those juicy tomatoes from the garden.

Most gazpacho recipes have lots of chunky summer vegetables in them.

This one is blended and is great for young “picky” eaters. My children always liked blended soups—they couldn’t actually see the vegetables. In fact, many times I would blend a portion of every soup so I could honestly say, “No honey, you don’t have to eat the vegetables, just sip the broth.” The things we do to survive parenthood.

Serve this festively pink soup in iced cups, garnished with chives or green onions.

This same recipe is also delicious made with yellow tomatoes and a small amount of grated lemon zest, or a squeeze of lemon.

Celebrate tomato season with an outdoor lunch or dinner.

Gazpacho Rose

Six ripe garden tomatoes

One-third cup lightly packed fresh basil leaves

Two cloves garlic, peeled

Salt and fresh ground pepper to taste

One cup buttermilk or plain yogurt (or to taste)

Spoonful of sugar or lemon juice (optional)

Sliced chives, scallions, or basil leaves for garnish

In a food processor or blender, puree the tomatoes, basil, garlic, salt, and pepper until smooth.  Add the buttermilk and taste for seasoning.  Add a touch of sugar or a few drops of lemon juice if you feel it needs it.

Serving the Gazpacho

Chill and garnish with chives, scallions, or a basil leaf. Serves four as a starter.

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