Vermont Summer

We moved every couple of years growing up. We lived in a variety of towns in downstate New York, upstate New York, Massachusetts and Maine. I learned quickly how to adapt to being the “new kid” – a skill that has come in handy over the years. I enjoyed the adventures, and, over time, got pretty good at making friends and fitting into my new surroundings. I think it’s one reason I’m pretty flexible as an adult. I never became attached to a house, and didn’t realize until moving to MN, that most people actually live in one place their whole lives. Who knew?

One constant through all the moves, however, was my grandparents house in Manchester, VT. Mary Freeman Hartigan and John Eaton Hartigan (I love those names!) retired to a lovely, white farmhouse in Southern Vermont. I remember the rolling fields, a midnight train and the sounds of cows mooing in the distance. We visited every summer as we made our way back and forth to our vacation in Maine. Depending on where we were living, it was a 10+ hour car drive and Nana and Pop’s house aways seemed to be about half way. The perfect respite after too many hours of car bingo and the alphabet game. As my mother used to say, she drove all those hours in a station wagon with 4 kids, 2 dogs and a boat motor while my dad conveniently came later in his tiny car.

My Nana was a great cook (remember the famous Nana’s Hot Fudge?) and I vividly remember fresh sweet corn and tomatoes on the table those summers in Vermont. I think it’s when I began to love food and cooking.

The stand out memory, though, was her Gazpacho. It was beautiful, full of rich tomato flavor and absolutely perfect on those sticky summer nights.

My aunt, Ann, was kind enough to send me Nana’s recipe. In keeping with her spirit, and the independent, traveling soul I am, I made a few changes, However the gorgeous colors and fabulous flavors are true to those lovely summers.

I invite you to grab all the fresh vegetables you can get your hands on this week and make a big batch of this satisfying, cool summer soup. I think my Nana would be pleased.

Gazpacho

THE summer soup. Loaded with fresh vegetables, this soup has been a favorite since childhood. Easy and delicious, it's a great start for a dinner party, or a simple summer lunch. Enjoy!

Servings people

Prep Time 10

Total Time 10

Ingredients

1 small orange or red pepper reserve 1/4 for the topping
3 small cucumbers reserve one for the topping
4 large tomatoes
2 cloves garlic
2 large jalapenos more or less to taste
1/4 cup olive oil
1/4 cup red wine vinegar
2 cups tomato juice
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup fresh cilantro chopped

Instructions

Grab your fresh vegetables. I love to make this soup after a visit to the farmer's market. I also often ask the farmer for some "seconds" tomatoes. They are a bargain, and work wonderfully in this soup
Chop the tomatoes into large chunks
Chop the cucumbers into large chunks
Chop the orange (or yellow, or red) pepper into large chunks (do you detect a theme here?)
Seed and chop the jalapeños. I like a good amount of heat in this soup, but you can easily adjust it by adding more or less jalapeños
Chop the garlic
Add all the vegetables, tomato juice, red wine vinegar and olive oil to the blender and give it a whirl until the vegetables begin to puree
Add the salt and pepper, taste and adjust the seasonings and continue to blend until the soup reaches your desired level of smoothness. Chill for at least 30 minutes and up to a week
Chop the extra cucumber, pepper and cilantro
Serve the soup with the chopped cucumber, pepper and cilantro and enjoy!