Local summer salad in a bowl...yum

Gazpacho
by Penny Rich

Serves 8-10

Perfect for those hot summer nights. This gazpacho should be chunky, not pureed. The flavors develop as this soup chills, so visit your local farmer’s market in the morning and prepare this wonderful soup early in the day.

2 large English cucumbers
1 red pepper
1 yellow pepper
8 plum tomatoes
1/2 red onion
2 garlic cloves
6 cups low sodium tomato or vegetable juice
1/4 cup wine vinegar
1/4 cup olive oil
2 tablespoon truffle oil
1 tablespoon salt
Fresh ground pepper to taste

Roughly chop the vegetables. In a food process, fitted with the metal blade, pulse each vegetable separately just until coarsely chopped. Place each in a large serving bowl to combine. Add juice, vinegar, 2 oils, salt and pepper. Chill for 4-6 hours before serving.