Delicious gazpacho made with all the summer veggies growing in your garden!
Top on the list of things most people don’t know about me is that I spent every summer from the time I was four to the time I was twenty at a meditation ashram.
It was one of the greatest things my parents did for me. Besides being an amazing foundation for my spiritual life, it taught me so many different things, like what it means to be a giving person, accepting people for who they are, religious tolerance, etc. etc. etc. The list could go on for ages.
Another thing I gained from my whole family going there every summer was an understanding of sacrifice.
You see, we would go each summer for eight weeks. We would leave shortly after we got out of school and come back about a week before we started back up. My mom was a stay at home mom, so there was no job that she was leaving. But my dad was a psychotherapist. He had his own practice and he was his own boss. This was great!
It meant that he didn’t have to ask off from anyone. But it also meant that he didn’t get any vacation time. Not like someone in a salaried position. Anytime he wasn’t working, he wasn’t making money. And, if he left his work for too long, he would lose clients.
So my dad would only be with us for a portion of the summer, and then he would go back home by himself to work. To earn money so that we could be there, learning amazing things and having experiences that would shape us into the people we are today.
It was a huge sacrifice.
But, honestly, my dad never acted like it was. He did present himself as the martyr of the family to us. He just acted like it was part of life, it was what needed to happen.
And I think one of the things that kept my dad going during those long summers away from his family was his garden. He had a huge vegetable garden that was bigger than the size of my living room. Probably bigger than the size of my backyard now. He grew everything. Broccoli, asparagus, strawberries, raspberries, blueberries, cucumbers, tons of tomatoes, zucchini, etc. And anytime he wasn’t working, he was in the garden, weeding, picking, and eating right off the plans.
One of the things that he made with all those yummy summer veggies was this gazpacho soup.
I think it originally comes from The Moosewood Cookbook, though it has been doctored a little by my mom. It tastes so much better when it is made with veggies straight from your garden, but if you don’t have a small farm in your backyard, you will still love it with veggies from the grocery store or the farmer’s market.
Garden Fresh Gazpacho
- 4 cups tomato juice (I like to use Spicy V8)
- 1 small onion, diced
- 2 cups freshly diced tomatos (about three large tomatoes)
- 1 medium green pepper, diced
- 2 scallions, chopped through one inch of green
- 1/4 cup chopped parsley
- 1 lemon, juiced
- 1 lime, juiced
- 1 clove of garlic, diced or crushed
- 1 tsp honey
- 1 tsp dried basil
- 1 tsp dried tarragon
- dash of ground cumin
- dash of tobasco sauce
- 2 TBSPs olive oil
- 2 TBSPs red wine vinegar
- salt and pepper to taste
- Combine all ingredients.
- Remove about two cups of the soup at a time and process in a food processor or blender, putting the blended soup back in and pulling out two cups again until you have the desired chunkiness to pureed consistency. I like mine pretty pureed, so I did this process about four times.
- Chill for at least four hours.
Looking for more garden fresh goodness?
|Roasted Eggplant Salad|