Garden Gazpacho

On a blistering summer day when the undefiable heat scorches any desire to eat, ladle a good helping of Garden Gazpacho into a bottomless bowl. This Midsummer day's delightful dish is packed with moderate amounts of vitamin C, fair amounts of vitamins A and E, and the cool liquid broth will aid in extreme heat dehydration.

♥ In Our Garden Recipe – Juliet Grape Tomatoes

5 1/2 cups tomatoes

1/3 cup olive oil

1 large jalapéno, seeded

4 garlic cloves

1/2 cup cilantro

1 teaspoon cumin

1/2 teaspoon cayenne pepper (add more for extra spice)

1 – 2 teaspoons Celtic salt to taste

Cracked black pepper

In a food processor mix tomatoes, olive oil, jalapéno, garlic, cilantro, and spices for gazpacho base.

3 avocadoes, cubed

1 red pepper, chopped

3 cucumbers, seeded and cubed

1 cup sweet corn ( shave corn off cob for super fresh flavor)

1 lime, juiced

Mix in all above ingredients to gazpacho base and chill for several hours. Garnish with cilantro and serve. Arriba!