Garden Fresh Gazpacho

Summertime in Kansas equals one thing: HOT and Humid. Wait that was two. See, I can't even count when it is so hot! 

I thought that spending four years in Missouri during college was good enough preparation for returning to the Midwest, but I was wrong. Maybe it was the two and a half years I spent in Alaska that did it for me. Either way, I don't seem as acclimatized to it as I used to be. Well, since I can't control the weather, I realized I can control what I make for lunch and I just so happens that I found a nearly perfect summertime meal for when it is insurmountably hot.  

Enter gazpacho and sourdough focaccia. This cold, no-cook soup is chock full of fresh farmer's market produce and yummy flavors. I know it doesn't look like much, but it is a lovely meal for a hot day. Today we ate our bowls of soup on the balcony because well, it was cool today and only reached about 75 degrees F. 

Gazpacho

4 large tomatoes, diced

1 shallot, diced

2 large bell peppers, diced

1 jalapeno, seeded and minced

2 cloves garlic, minced

1/3 cup minced fresh parsley

2 Tbsp fresh basil, chopped

1 1/2 cups chicken broth 

2 Tbsp fresh lemon juice

2 Tbsp red wine vinegar

1 Tbsp honey (optional--I did not use)

1 Tbsp olive oil

1/2 tsp salt

black pepper, to taste

1 1/2 cups cooked pinto or cannellini beans

Combine all of the ingredients in a large bowl. Remove half of the ingredients into another bowl or blender and puree that half until you've reached a desired consistency.  Pour that into the main bowl with the unblended veggies and mix well. Adjust seasonings as desired. Chill in fridge for an hour or so to allow flavors to meld together. Serve with fresh homemade bread and butter.