Gazpacho season

While pondering how to use all these mini cucumbers from the garden I recalled it was gazpacho time again so I just added Cherokee purple tomatoes, sweet onion, red pepper and a bit of poblano pepper from the farmers market along with garden garlic, olive oil and salt, blended and

refrigerated to provide the best pick-me-up after a humid Richmond bike ride. How did America get stuck with V-8 when we could have had the better tasting gazpacho (V-5)?

This entry was posted in cooking, Food, garden, Photographs, Richmond, VA. Bookmark the permalink.

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