Annie's Gazpacho

Thanks to Annie Gould who shared this recipe and made some for samples this week!

Bell pepper         1

Cucumber           1Garlic                     1 cloveFennel                  ¼Onion Vidalia or red ¼Herbs – big handful

• Basil
• Cilantro
• Tarragon

Rice vinegar                        ¼ cupSalt – kosher                      2 teasPepper fresh ground      ¼ teasWorcestershire sauce    1 teasLemon juice                       ½ lemon (optional - only if using fresh tomatoes)Tabasco/hot sauce          3 drops (optional)Pulse in Cuisinart till rough chop – NOT pureedPut contents into big bowl and add

• Tomato juice      4 cups (put into fridge beforehand to keep cold)

Stir wellServe coldTomato juice – can be bottled or made fresh with 10 tomatoes cut up and put through a Foley Mill to take out seeds & skinsA note on the Tomato juice.  Annie kindly made it both ways (fresh tomato juice and canned) for samples at our Farm Stand.  Both were delicious and a real treat, but hands down, folks preferred the one with fresh tomato juice.