Gazzzzpacho!

I like words. I particularly like certain words that are fun to say like, "galoshes," or "lumber." I've been known to make my classes (of adults) shout words like, "fjord" in unison. One word that I like, sadly, represents a food item that I've never enjoyed.

Say it with me now....GAZPACHO!




I've never really liked gazpacho. I always assumed that salsa should always be eaten with chips and most of the recipes for gazpacho that I've had have tasted just like salsa. This recipe, however, is fantastic and we've been eating it like tomatoes are going out of style. Luckily, this time of year fresh tomatoes abound. This recipe is so quick and easy that the food processor does all the work for you.

You'll need:
- about 2 lbs of really good tomatoes
- 1 cucumber
- 1 bell pepper
- 1/2 cup of sweet yellow onion
- 1 tablespoon of basil
- crushed red pepper flakes
- 2 tablespoons of red wine vinegar
- 1/3 cup of olive oil
and salt and pepper to taste.

Dump everything in the food processor and whir until it's chunky but not too liquid. Chill as long as you can stand it and then enjoy cold.