From Soil to City


Tomato Gazpacho

adapted from Mark Bittman

2 lb. tomatoes
1 medium cucumber, roughly chopped
1 zucchini
2 thick slices of bread (white bread, baguettes, and whole wheat work well)
1/4 cup olive oil
2 Tbsp red or white wine vinegar
1 garlic clove
1 cup water
1/2 tsp salt
freshly ground pepper
Farmer’s cheese or feta to garnish

1. Quarter each slice of bread and lightly toast, until barely golden.
2. Roughly chop all vegetables into 2 inch cubes so that they blend easily.
2. Put all items into a food processor or blender and blend until you’ve reached your desired consistency; chunky or smooth it’s up to you!
3. Drizzle with olive oil, parsley or cilantro, farmer’s cheese (bonus points for using Chaseholm FarmĀ farmer’s cheese from your CSA!) and more salt or pepper to taste.