What to do when you have more cucumbers, tomatoes and basil growing than you can reasonably eat or give away? Find a way to freeze them of course! A few weeks back we were in the middle of an amazing tomato season which I’m sad to say is just about over now because of the Texas summer heat. Anyhow, I decided to make some gazpacho, a delicious cold summer soup. I didn’t feel like going to the store for extra ingredients so I looked around for a recipe that mostly relied on the things I had in the garden. I ended up adapting a gazpacho recipe from The Complete Book of Small Batch Preserving.
My ingredients ended up being:
- Peeled and seeded cucumbers
- Peeled and seeded tomatoes (using the boiling water method of peeling tomatoes)
- Two jalapeños
- About 1.5 cups of cubed bakery bread (baked by the grocery store, not me)
- Some olive oil
- Fresh ground salt and pepper to taste
- Fresh basil
In the second batch I made, I added some white onion to change the flavor a bit. I liked both varieties.
We then ate about half the batch and I froze the rest in a plastic container. A few days later I made another batch and froze it. Mmmm… garden vegetables.
Do you have a favorite gazpacho recipe I should try?