More frugal, organic recipes from… Mountain Community Co-opEatonville, WashingtonJuly 11, 2009

This cold summer soup comes to us from MCC member Karelina Resnick. Make it with the freshest “out of the garden” or produce share vegetables and eat it in the shade on a hot summer day with a cube or two of ice floating in the soup to keep it cold.
Andalusian Gazpacho

Ingredients: 6 plum tomatoes (if not straining, remove seeds and consider peeling) 1 slice stale bread (whole grain, chewy “doorstop” bread is ideal) 1/2 small cucumber (if not straining, remove seeds or use seedless) 1/2 green pepper 1 clove garlic 2 Tablespoons red wine vinegar 2/3 cup olive oil 1 small sweet onion 2 T. each fresh parsley, basil, and marjoram (used in any combination you like) 1 inch fresh hot pepper (optional)

Directions: 1. Put olive oil and vinegar in blender. Add garlic and hot pepper. Blend until smooth. 2. Cut veggies and bread into chunks and toss into blender. 3. Puree—your choice—chunky or smooth. Strain to remove skin and seeds.
The soup will be peachy to red in color with flecks of green. Serve with garnishes of chopped peppers, cucumber, hard-boiled eggs, lemon slices, fresh herbs, and/or diced Spanish ham in small bowls for diners to choose.
Note: Pureeing the soup in the blender is fast and easy, but it also works well diced, although the tomatoes should be peeled. If you do not use a blender, mince the hot pepper and use a garlic press.