A friend of mine today asked me if I had a recipe for Gazpacho. I didn’t. I never have recipes. I never make the same thing exactly the same twice. Absolutely never.

What I did think when she told me she wanted a recipe was, “I haven’t made Gazpacho in years and I have all that I need to make it either in the kitchen or in the garden right now.”

Being that there is no time like the present I hastened to make the soup. My friend is hopefully on her way here to have some with me. It’s chilling right now, but I’ve tasted it and it’s yummy.

Ingredients:

4 ripe tomatoes diced in small pieces (I used 3 yellow and one red as that is what I had in the garden)

1/2 medium red onion diced very fine

2 jalepenos diced in tiny pieces (one was red and one was green — also from the garden — red jalapenos tend to be a bit hotter as they are riper)

2 red peppers diced (I cheated with the peppers as we don’t have them in the garden this year. I used two canned roasted red peppers)

1 large cucumber diced into small bits (I keep the skin as they are organic and have no wax)

1 – 14 oz can of tomato sauce

4 cloves of garlic finely diced

large bunch of parsley also cut finely

Salt to taste

2 tbls red wine vinegar

2 tbls balsamic vinegar

1/4 cup olive oil

This is an easy dish as you just toss everything into a bowl and mix it up well, taste it to make sure it’s got the right balance of stuff. You can adjust everything to taste.

After it’s all put together put in the refrigerator for a couple of hours to chill and also let the flavors blend more. It’s best cold.