One quart

On that summer day when it is too hot to eat, this is the perfect recipe! If you do not have a garden, stop by your local farmer’s roadside stand and grab the freshest ingredients that you can.

Ingredients
3 medium skinned and seeded tomatoes
1 large fire-roasted, skinned, and seeded red bell pepper
1/2 ounce fresh garlic
1 medium peeled and seeded cucumber
1/4 ounce fresh Italian parsley, leaves only
3.75 ounces red onion
1 tablespoon extra virgin olive oil (I use B.R. Cohn)
1 teaspoon white wine vinegar (I use Lucini Pinot Grigio)
1/2 teaspoon freshly ground Tellicherry pepper
1/4 teaspoon pepper sauce (I use Tabasco)
1/2 teaspoon ground cumin
1/2 teaspoon salt

Procedure
Place all of the ingredients in a blender and puree.
Chill overnight.

Enjoy!

Accompaniments
I like to serve grilled, chilled seafood with gazpacho. I season the seafood with a little salt and freshly ground black pepper and brush it with a little olive oil (I use B.R. Cohn extra virgin). Grill until done. Chill for at least one hour. I add a little more olive oil, fresh chives, and fresh lemon thyme. I don’t use any other seasonings because you really get a great flavor combination with the seafood and gazpacho. I garnish mine with chive blossoms, garlic chive blossoms, lemon thyme, and chives.