Garden Gazpacho

What better way to put a bumper crop of tomatoes to use than a refreshing gazpacho? This one includes a generous amount of cucumber, bell pepper and onion for more garden flavor.

GAZPACHO

2 slices crusty Italian bread (1/2 inch thick), torn into pieces (1 cup)
4 cups coarsely chopped seeded tomato
2 cups coarsely chopped peeled seedless cucumber*
1 1/2 cups coarsely chopped red bell pepper
1 cup coarsely chopped red onion
2 garlic cloves, crushed
1 1/2 tablespoons sherry vinegar
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon salt

GARNISH

1/4 cup finely diced seedless cucumber*
1/4 cup finely diced red bell pepper
1/4 cup finely diced red onion

1. Place bread in small bowl; add enough cold water to cover. Let stand 10 to 15 minutes or until softened.

2. Combine all remaining gazpacho ingredients in large bowl. Squeeze excess moisture from bread; add to vegetable mixture.

3. Process vegetable mixture in food processor or blender, in batches if necessary, until smooth. Place in large bowl. Cover and refrigerate 1 hour or up to 1 day to allow flavors to blend.

4. Combine all garnish ingredients in small bowl. Serve gazpacho sprinkled with garnish.

TIP *Seedless cucumbers, also called hothouse or English cucumbers, are thinner and longer than regular cucumbers. They’re sold wrapped in plastic.

4 (1 1/2-cup) servings

PER SERVING: 205 calories, 8.5 g total fat (1 g saturated fat), 5 g protein, 28.5 g carbohydrate, 0 mg cholesterol, 710 mg sodium, 6 g fiber

Want some more ideas for how to use your bevy of tomatoes? Find out which type of tomato is best for what: here.