The Gazpacho features chunks of fresh, vine-ripened tomato, crunchy, sweet red pepper plus Vidalia onion and cucumber in a seasoned tomato broth. You should serve it very cold, with a drizzle of good olive oil on top. If you would like to add a little "bite" add some Tabasco or some freshly-ground black pepper.
I strongly discourage trying to freeze this one, as I think the vegetables would turn to gush.
Next week will be a smooth soup of roasted yellow peppers with organic chicken stock. It can be enjoyed warm or cold. Please confirm by early Friday morning. The Avocado-Lime soup (with green chili salsa) will be the following week.
Also, if you are renewing for the month of June (3 soups) your payment is now due.
