When Life Gives You Tomatoes, Make Gazpacho!

Summer never really got here on the East Coast this year, with mild 80 degree temps all of July and August it's been feeling like a fabulous long fall. But with cooler temperatures, gardening was a little tough making tomato crops lagging way behind. Until these past weeks I've hardly had any all summer but with summer starting to peak her head out this week and bringing on the humidity, tomatoes seem to be abundant so what better to do with all those tomatoes but make Gazpacho!!! One of the most desired soups ever invented. Cold soup is best for those sweltering hot summer days and even better for those warm fall afternoons. Perfect for using all those fresh tomatoes, peppers, and cucumbers straight from the garden or farmers market. Add your other favorite ingredients or load up on different kinds of peppers to turn up the heat. Make large batches and eat it all week! Makes 3-4 Servings2 cups yellow tomatoes2 cups red tomatoes2 cups peeled and diced cucumbers1 ½ cup red onion1 cup orange bell pepper1 teaspoon garlic minced1 jalapeño seeded (or keep seeds to add heat)1 tablespoon lemon juice2 tablespoons tomato paste2 tablespoons olive oil¼ cup sherry vinegar2 tablespoons fresh parsley2 tablespoons fresh basil1/2 cup scallions- chopped1/4 teaspoon sea salt¼ teaspoon fresh ground pepper¼ teaspoon cayenne1 avocado-slicedPuree peppers, tomatoes, red onion, and jalapeño in a food processor. Add garlic, tomato paste, herbs, olive oil and blend well.  Transfer to bowl, and then add lemon juice and vinegar. Season with salt, pepper, and cayenne. Stir together. Cover and let chill for at least 3 hours or overnight to let flavors settle in. Pour into separate bowls. Garnish with scallions and avocado. Enjoy!!