Cook: Gazpacho

This past Saturday the community garden, where we "farm" had their first-in person potluck since the pandemic began. I tried to integrate all that we grew into the gazpacho we proferred: heirloom tomatoes, cucumbers, yellow onion, garlic, and spring onions. I did have to buy a cubanelle or yellow Anaheim pepper.

I also added sea salt, fruity olive oil and a couple teaspoons of Spanish sherry vinegar and whirred it all until smooth and creamy.

Transportable in two one-quart jars.