Garden Gazpacho — Earth Day

There are countless Gazpacho recipes, but only one from The Kitchen and Garden of Pat and Gordon McKean (my parents). In this recipe, rustic vegetables blend into elegance in a bowl. The tomatoes, green peppers, spicy peppers, cucumbers, onions, and garlic are hand harvested, washed, chopped, and placed in a blender. The best olive oil, vinegar, and kosher salt are chosen from the pantry. Sacramento Tomato Juice is favored, but organic brands will do well too. Add a few drops of Tabasco. Blend to desired chunkiness or smoothness. It is bracing and bold, and best of all homegrown and homemade. Summer is at hand when this delicious cold soup is served. It soothes away sunburn and breaks the heat of the day. My cousin’s wife always makes McKean Gazpacho when she wants to impress her guests. It will, but it is served best when celebrating the glory of your garden.