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Harvesting the Bounty: Our CSA Recipes Part 2, Joy of Cooking's Gazpacho with Colorado Yellow Tomatoes

Last week I shared last year's salsa recipe, but we're still getting tomatoes and cucumbers and peppers and you can't just make salsa! Last year was our first year in the CSA, and every time we got a new bounty, I went online and searched recipes by ingredients. But we had extra single ingredients too... and made pickles out of the extra long italian cukes, parboiled and froze okra, green beans, and diced potatoes, and made pesto out of all that arugula.

But next to salsa, our second favorite recipe that uses everything is the Gazpacho. It brings me back to summers in Chicago growing up. I can't take claim for the recipe (although as always, a little altered!), but the fresh CSA vegetables, uncooked and melded in flavor, speak for themselves! So much so that a local chef tasted our first batch with yellow tomatoes and said it was the best he'd ever had. Palisaide Colorado, Grown With Love, baby! Thanks Cameron Place!

Joy of Cooking's Gazpacho with Colorado Yellow Tomatoes
Gazpacho is better served the day it's made but if preparing it for the following day, use half the jalepeno as the heat increases in time.

Finely chop but do not puree, in a food processor or blender:
1 med. cucumber, peeled
1 med. green bell pepper
Remove to large bowl, then chop:
1 small onion
1/3 cup packed fresh parsley leaves
Remove to the bowl. Add and chop:
2 1/2 lbs. ripe yellow tomatoes, peeled, seeded
Remove to the bowl. Add to bowl:
1 cp tomato juice
1/4 cp red wine vinegar
3 Tbs olive oil
2 cloves garlic, minced
1 fresh jalepeno pepper, seeded and minced
2 tsp salt
1 tsp fresh taragon, minced
1 tsp fresh basil, minced
Stir well, refrigerate for at least 2 hours. Serve in chilled bowls. Makes about 4 cups.

Garnish with chopped yellow tomatoes, red pepper and basil.
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