Gazpacho

I chose this recipe because it uses, or can use so many in season veggies,
mainly, tomatoes, cucumbers, red peppers, corn and tomatillos.
The spin that I put on it to make it creamy is that I added coconut meat and
water from a young, Thai coconut. The coconut meat gives it a delicious
creaminess, and the tomatillos give it a little bit of tang to round out the
flavors.
I have attached a few pictures, one of all the veggies in my Blend-Tec...one
of a small serving w/my handwritten sign and one with a garnish of raw corn,
cucumbers, jalapeno, red pepper and raw, dehydrated cilantro corn chips.

http://www.thyme-to-cook.com/
thyme-to-cook.blogspot.com

Here is the recipe:

Ingredients
Gazpacho
4 tomatoes, rough chopped
4 tomatillos, tough skin peeled off, rinsed and rough chopped
1 cucumber, peeled and seeded, then rough chopped
1/2 - 1 cup coconut water from young Thai coconut
1/2 cup packed coconut meat from young Thai coconut
1 red pepper, rough chopped
1 handful cilantro
Juice of 1 lime
1 tsp Sea Salt

Garnish
Kernels from 1 ear of corn, removed from cob
1 jalapeno, minced
1/2 red pepper, finely diced
1/2 cucumber, peeled, seeded and finely diced

Technique
1. Place all ingredients for Gazpacho (tomatoes->salt) into a high speed
blender or food processor and pulse to liquid texture. Give it a taste and
correct seasoning if necessary.
2. Pour Gazpacho into a bowl and add the ingredients from the Garnish
section (corn->cucumber) and stir them in.
3. Serve chilled or at room temperature.

That's it. It's a very easy way to enjoy the bounty of the season, and you
don't need fancy equipment to enjoy it. It is a little different and
interesting from the addition of the coconut meat and water.

Enjoy.
Sharon Shiner