Gazpacho

Last weekend I made dinner for my partner, who had just come back from a trip away. The weather was still pretty warm, and I had been to the Burlington Farmers Market a couple of days before and picked up some nice veggies (in addition to the ones from our Full Moon Farm CSA share), so gazpacho was on the cards...

Start by chopping 1/4 onion. Put it into your blender or food processor bowl. Add 1/2 clove garlic, crushed, and 1/2 green pepper, deseeded and chopped. Add 1 large tomato, deseeded and chopped, and 1 cucumber, peeled, deseeded and chopped. Blend until pureed.

Strain your puree through a medium-hole strainer, into a bowl. Using a whisk, stir in 2 tbsp sherry vinegar, a splash of lemon juice, a little cold water (start with 1/4 cup, and add more if you feel the soup is too thick) and a pinch of salt and pepper. Lastly, whisk in 2-3 tbsp extra-virgin olive oil in a slow stream, taste and adjust the seasoning as desired. Pour into cocktail glasses or small bowls. Garnish with a little finely diced cucumber and some chopped dill. Serves 2.

Note 1 - Any color pepper can be substituted for green, if desired.

Note 2 - Metric Info: 1/4 cup = 60 ml.