It's September, and I'm trying to squeeze in this gazpacho recipe before tomatoes are gone for the winter!

Gazpacho originated from the Andalusia region of Spain, and is a soup, usually with a tomato base, that is served cold.   It has now evolved to take on many different forms, and it’s my recent summertime obsession. It is extremely refreshing to have on hot summer days.  It's also a perfect example of veggies that are available only in the summer months:  cucumbers, peppers, tomatoes, and basil.  All of these veggies love hot hot weather, and if you see them in winter, it means they come from somewhere south of the border. Which for me, means transportation costs and less flavor.  

Plus, remember, we are always trying to get variety into our diets, so when we eat seasonally, that's how we get it without thinking. 

Enjoy this super easy, simple and delicious recipe while you still can!  

Serves 2

2 cups tomatoes (any kind!) 

1 large cucumber

1 large red pepper

1 cup loosely packed basil

2 cloves raw garlic

1 T balsamic or wine vinegar

2 T extra virgin olive oil

Salt and pepper to taste

1)   Throw all ingredients into a blender, or place in a deep bowl and use an immersion blender.  Blend.

2)   Salt and pepper to taste!

3)   Serve with toast or crackers, or hard boiled eggs!