At this time of bountiful produce, can you give me an easy and straightforward recipe for gazpacho?

http://www.foodnetwork.com/recipes/ina-garten/gazpacho-recipe/index.html Just requires a food processor.

Yes. Book a flight to Italy! lol

Sorry, no, I cannot, I am not a gazpacho fan, but, I CAN give you a good salsa recipe! :-)

@snowberry posted the recipe I always use. It is just terrific!

@snowberry and @Kayak8: It looks good except for specifying plum tomatoes and hothouse cukes.

I’m guessing you could use any firm tomato. Or if you want, use any ol’ tomato. It’s only going to get ground up. The worst thing would be it would be a little runnier. Same for the cucumber. Use whatever you please.

I have made it with regular cukes. The trick is to cut them in half longways and use a spoon (I use a grapefruit spoon) to remove the seeds and proceed as usual. As for the tomato, just need a low water variety as @snowberry indicated. Also, you don’t peel the hothouse tomato and I did peel the regular ones.

If you are into using fresh produce, I have a great tomato pie recipe . . .

If they’re baby cukes she won’t have to seed them.

@snowberry True enough

I’m sure that Kardamom will come through for you. I’ll send her this question.

@Jude: Good idea, but ask her, please, to keep the list short. My patience in the kitchen is really limited.

Tomato pie?

www.food.con is one of my “go to ” places for recipes

http://www.food.com/recipe/deceptively-simple-gazpacho-69791
This is an easy recipe

Here is their “highly rated” recipe
http://www.food.com/recipe/lynns-famous-gazpacho-41218

(though I’ve never seen carrots in a gazpacho before, there’s no peeling or seeding required in this recipe and I’m sure you can adjust the ingredients to your liking)

This is the easiest no peel or seeding necessary Gazpacho Recipe that I could find. Plus it uses a few surprise ingredients from the Farmer’s Market.

You can use these small Persian Cucumbers instead of the regular kind, so that you don’t need to peel or seed them. Or these Japanese Cucumbers which are similar. They’re both skinnier and less watery than regular cukes.

@Kardamom: Thanks. Sensible as always

The consensus seems to be, “Anything goes.” I do like your recipe but might keep the fresh blueberries to eat straight from the box. Cumin and cilantro are de rigeur.

And I would think that the local, unsprayed cukes could be used, skin and all.

@Kardamom I just found persian cukes at the Asian grocery near me and have fallen in love with them. They taste more… “cucumber-y” than what you get at the grocery store, much more like a home grown cuke.

@christine215 Yeah, I like them better too. The big giant watery ones from the grocery store are not so good.