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How to Make a Great Summer Gazpacho

George Bumbaris and Sarah Stegner from Prairie House Cafe share their recipe.

Photo: Anna Knott

For their electric version of gazpacho, George Bumbaris and Sarah Stegner (Prairie Grass Cafe) prize the Hungarian Oxheart heirlooms they find at the Three Sisters Garden kiosk at Green City Market. “Less seeds and more meat, delicate skin, and a fantastic flavor,” says Stegner.

Summer Gazpacho

Yield: 4 servings
Time: 30 minutes

2½ cups Heirloom tomatoes (about 3), cored
½ cup Sweet red pepper, cored
½ cup Cucumber, peeled
¼ cup Onion, peeled
¼ cup Celery, thinly sliced
1 Jalapeño pepper, seeded and thinly sliced
1 Large garlic clove, minced
¼ cup Olive oil
1 tsp. Champagne vinegar
¼ cup Baguette, crustless and cubed
  Salt and cracked black pepper to taste

1. Roughly chop the tomatoes, red pepper, cucumber, and onion.

2. Combine with the other ingredients, except salt and pepper, in a large bowl.

3. Purée mixture in a food processor until nearly smooth, leaving a bit of texture.

4. Salt and pepper to taste. Chill before serving.

Tip: It’s even better the second day.


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