This year I planted green pepper basil in my garden. It is exactly as you can imagine - green leafy plant that tastes like a mix of basil and green peppers. I had never seen it before and didn't really know what to do with it but wanted to use it...so the combination of many ripe tomatoes and this new fangled green pepper basil led to the following gazpacho recipe.
I also didn't feel like cooking. This whole operation took about 10 minutes including picking things in the garden.
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| Green pepper basil |
Ingredients
1 beefsteak tomato
1/4 white onion
1/3 English cucumber
1/3 red pepper
2 green basil leaves
1/2 garlic clove
2 tbsp red wine vinegar
1 tbsp olive oil
Pinch of salt
Basically cut all the vegetables up a bit then put it all into a blender with the vinegar, oil, and salt. Waz it up for about 30 seconds - you still want a bit of chunkiness in your soup. Check the seasoning and add salt or more vinegar to suit your taste.
Serve and enjoy.
© 2018 Gail J Cohen
