Oh My Gazpacho

I know this photo looks a lot like the Tomato Cucumber Peach Corn Salsa/salad recipe, but it's just a before shot. This is delicious as a salsa, salad AND soup. It's perfect. Enjoy!

Preparation

One each, more or less, to taste, 

-Fresh tomato, cut into cubes
-Peach, cut in cubes
-Cucumber, cut in cubes
-Sweet Pepper, cut into cubes
-Hot Pepper, minced
-Raw sweet corn, freshly shucked off the cob. Do this with a sharp knife over a big bowl: just run the knife along the length of the cob at base of the kernals. It can be messy, so a large bowl catches the flying kernals.
-Herb of choice

Mix all ingredients together. It doesn't really need a dressing, but a light sprinkle of salt and pepper and a little fresh basil, mint or cilantro will brighten it up nicely. If you want a little more zing, sprinkle with lemon juice, vinegar or your choice (balsamic, rice, wine or cider are all delicious), or a dollop of plain yogurt. If you like. Puree with the stick blender or in the food processor or traditional blender. Drizzle with olive olive oil and or date balsamic vinegar.

Tip: How to Prepare and Eat Edamame

To prepare your edamame, rinse in a colander (don't worry about any rusty edges. Farmer Mary Ellen Raymond said the heat will turning them colors, but they taste great regardless) and boil in salted water for 3 to 5 minutes, drain and cool. Toss with more salt, if desired. Pop the beans out of the pod with your...Read more

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Alan Nolte, Nolte Hills Farm, Morrsion MO
Nolte Hills Nursery