Labor Day is behind us, kids are back in school, and football season is in full swing (I couldn’t resist showing off the above picture of my son, Cole Carlson #44, running in a touchdown last Friday night at the Kaneland Knights game!! Yes, it’s fair to say I’m a “proud Momma:)…all signs of fall with one exception….it’s going to be 95 degrees in Chicagoland today!

It’s ALMOST time for the hot soups, stews, apple crisp and comfort food but NOT YET!

Thought today would be the perfect day to share Gretchen’s Gazpacho recipe. It’s going to be a cooker today, so stay cool!! Thanks for sharing, Gretchen!

Have a great day everyone!!!!!!

All IS well!

-Terra 🙂

Gazpacho
from the kitchen of Gretchen Goodwillie

Serves: 6 to 8

Preparation time: 45 minutes

Cooling time: 60 minutes ideal but not necessary

Ingredients
4 to 6 medium to large ripe tomatoes…peeled and chopped
2 cups of tomato juice…I prefer Campbell’s
1 large cucumber, peeled, seeded and chopped
1 green bell pepper or combination of yellow, red and green bell peppers equal to one bell pepper
½ to 1 can of undiluted condensed beef consomme
4 to 6 green onions (scallions) with about three inches of the green tops sliced or chopped
¼ cup red wine vinegar
2-3 Tbs. Olive oil
2 Tbs.of minced parsley
1 clove garlic mashed with 1 tsp. salt
ground pepper to taste
Optional add ½ seeded jalapeno pepper or poblano pepper chopped for additional heat

Directions
Peel and chop tomatoes in a food processor with the garlic clove.

Place into a large pitcher or container for liquids. Add the two cups of tomato juice, consomme, olive oil and vinegar to the tomatoes in the container.

Chop the peppers, onions and cucumbers in food processor (for best results use that order when pulsing in the food processor) and add to the container with the rest of the ingredients.

Garnish with chopped chives, cilantro or avocado. Top with grated cheese if desired.

Serve chilled.