This past weekend  has 31st annual Art in the Park in Plymouth, Michigan.  Plymouth Art in the Park has grown to become the second largest art fair in Michigan.  Held every year in July, this three-day event assembles over 400 artists from all over the country who display their work to nearly 200,000 attendees.  This art, music and food extravaganza was voted one of the “Gems of The Great Lakes” by AAA magazine, as well as #14 in the USA and #3 in MI among the top 200 art fairs in the country by America’s Premier Show & Festival Magazine.
While I was enjoying all the artwork, I had lunch at my favorite place Simple Sandwich.  I had a wonderful bowl of Gazpacho and really wanted to share my recipe with you.  The nice thing about my recipe is how quickly it comes together. For gazpacho, you must peel, seed, dice, salt and drain really good, vine-ripened tomatoes. So what if you don’t have time to fuss with fresh tomatoes?  I’ve found the canned variety makes a fine substitute.  Another advantage: Fresh tomatoes start to deteriorate as soon as the soup is refrigerated, but canned tomatoes are unaffected by the chill.

This is the perfect meal on a hot summer day or night.  Pair it with some sourdough bread and fresh fruit.  I also like to make this when it is time to clean out my vegetable crisper.  Don’t be held to the ingredients listed. Mix and match to your personal taste or what you have on hand.

Enjoy and Happy cooking,


2 (14.5 ounce) cans diced tomatoes (I use Del Monte or Kroger brand Petite Diced)
1/2 cup water
2 tablespoons extra-virgin olive oil
1 seedless cucumber, cut into 1/4-inch diced cubes
1 small bell pepper, seeded and cut into 1/4-inch diced cubes (any color)
1 small  red onion, cut into 1/4-inch diced cubes
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced (optional)
2 tablespoons sherry vinegar
2 tablespoons chopped fresh parsley, or cilantro (or more)
Salt and freshly ground black pepper
Fresh lime juice

Sour cream, (optional)

Process 1/2 cup of tomatoes, along with the water and oil, in a blender or food processor until puree.  Transfer to a medium bowl, along with remaining ingredients. Season with salt, pepper and lime juice to taste. Refrigerate until ready to serve.  Top with sour cream if desired.  (Can be made several hours before serving.)
Makes 6 servings


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