I’m spoiled. I’ve grown up in a near-perfect state that rarely dips below 50-degrees, never lived more than 5 miles from the ocean and I can get fresh, local vegetables all year long. I mean, talk about being born with a silver spoon in my mouth or what.
Now in San Francisco, we have fertile farmland to the north, east and south of us, so I’m not even sure why we need grocery stores. Everyone should head to the farmers market once the weekend rolls around. One of my favorite farms, Tomatero Organic Farm, always brings the goods when it comes to fresh vegetables that taste just as perfect as they look.
Do yourself a favor this weekend, get out your blender and make some gazpacho with veggies straight from the farmers market.
Fall Garden Gazpacho
6-7 garlic cloves
1 Anaheim pepper
3 Early Girl tomatoes, cubed
2 heirloom tomatoes, cubed
1/2 red onion, diced
3 Persian cucumbers, diced
1/4 cup olive oil
1/4 cup sherry vinegar
Cracked black pepper
1. Before you whip up your gazpacho, refrigerate all of your vegetables for at least an hour to have them a little chilled before they go into the blender. You don’t want warm gazpacho!
2. Once your vegetables have chilled, combine all of your cubed vegetables in a powerful blender and blend until smooth. Gradually add the sherry vinegar and olive oil. Enjoy!