The Farmers Market at the X
Tuesdays 12:30 - 6 p.m. May - October
Trinity Church Parking Lot, 361 Sumner Ave, Springfield, MA
Trinity Church Parking Lot, 361 Sumner Ave, Springfield, MA
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| Sponsored by Concerned Citizens for Springfield |
| Funded by the and Private Contributors. |
| gazpacho |
There are many versions of gazpacho. Look it up on the Internet and you will see what I mean. It is a liquid
salad. I only make it in the summer when ALL of the ingredients except for the vinegar, olive oil, salt and
pepper are native. As with all soup, amounts will vary depending on the size of the pot, what ingredients you
favor, and how many people you are cooking for. I like lots of flavor so my soup is more vinegary than
someone else’s might be. As Julia Child always said, Bon Appetit!
Tomatoes
Green or red peppers
Cucumbers
Onions
Garlic
Hot peppers if desired to give it a little kick
Red wine vinegar
Extra virgin olive oil
Salt and pepper
Some recipes call for tomato juice. I use my food processor to make this, so I puree cut up tomatoes rather
than juice and dump them into a pot or big bowl. Next I pulse the remaining vegetables so that they are
finely chopped, but not pureed. I then chop some more tomatoes and add those. Then the vinegar, olive oil,
salt and pepper to taste. You may adjust the seasonings after the soup has chilled. Serve very cold. Don’t
make enough to last several days; make new batches. Sometimes ice cubes are added just before serving
to make it even colder.
salad. I only make it in the summer when ALL of the ingredients except for the vinegar, olive oil, salt and
pepper are native. As with all soup, amounts will vary depending on the size of the pot, what ingredients you
favor, and how many people you are cooking for. I like lots of flavor so my soup is more vinegary than
someone else’s might be. As Julia Child always said, Bon Appetit!
Tomatoes
Green or red peppers
Cucumbers
Onions
Garlic
Hot peppers if desired to give it a little kick
Red wine vinegar
Extra virgin olive oil
Salt and pepper
Some recipes call for tomato juice. I use my food processor to make this, so I puree cut up tomatoes rather
than juice and dump them into a pot or big bowl. Next I pulse the remaining vegetables so that they are
finely chopped, but not pureed. I then chop some more tomatoes and add those. Then the vinegar, olive oil,
salt and pepper to taste. You may adjust the seasonings after the soup has chilled. Serve very cold. Don’t
make enough to last several days; make new batches. Sometimes ice cubes are added just before serving
to make it even colder.
| Copyright 2008 - The Farmers Market at the X |