Easy Going Gazpacho

There's no such thing as too many heirloom tomatoes, but when you find yourself with a few extras, stir up this fresh, bread-free gazpacho. Don't worry about the exact quanties, this recipe gives you the basic idea.

Easy Going Gazpacho
6-8 servings

5 medium heirloom tomatoes (Marvel Stripe make a beautiful soup!)
1 stalk celery, peeled and diced
1 hot house cucumber, diced
¼ red onion, finely diced
3 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
½ teaspoon sea salt

1. Put your food processor and a large non-metal bowl side by side near your cutting board. (What makes this soup special is the combination of puréed veggies with a few finely diced, chunky ones.) Dice your tomatoes and other veggies, tossing the rough cut ones (and the funky little slivers of tomato you get up near the stem) in the processor and about a tomato's worth of nicely diced tomato and 1 tablespoon each of red onion and cucumber in the non-metal bowl. Run the food processor then pour the purée over the reserved diced veggies in the non-metal bowl.

2. Stir in the vinegar, olive oil, lemon juice and salt. Taste and adjust seasoning as you like. Enjoy!

Amy's Kitchen Coach Tips

• This soup is the most delicious on the day it is made, but it will keep refrigerated for a couple days.
• You can mix and match any kind of tomatoes, as long as they are flavorful. Add any stray cherry tomatoes that you have.
• Serve with sliced or diced avocado for a real treat.