Cold Creamy Gazpacho, “Late August in a Glass”

When I start to get flats of tomatoes, Padron peppers, and tomatillos from Andy Griffin’s farm, it’s time to make vats of gazpacho and switch to an All-Gaz diet.

A couple bags of the same veggies from any market or garden, will do the same for you!

Pro tip—Add vodka or tequila to your glass of gazpacho, and it’s your happy hour ‘til Thanksgiving.

BEGIN!

Chop and Puree in your food processor or blender:

~ 1 pound ripe tomatoes, any color. Cut into big chunks, or use cherry tomatoes.

~ 1 pound tomatillos, roasted

Grilling Notes: On the BBQ or oven, roasting tomatillos takes about 20 minutes. You pull off the “paper” surrounding the fruit, and then char them on all sides.

When you roast tomatillos, SAVE the juice they release. That’s the pot liquor, delicious. I roast 5 pounds of them and save for whatever occasion.

You can also cheat and buy them roasted. You have my permission.

~ 1 cucumber, *peeled* and cut into chunks

1 small onion, peeled and cut into chunks.

⅓ cup sherry vin…