Jeffrey's Amazing Gazpacho Made With Amy's Tasty Heirloom Tomatoes

 My sister stopped by yesterday and brought amazing heirloom tomatoes from her garden. She and my brother-in-law grew a garden in their back yard and grow not only tomatoes, but also eggplant, corn, basil, strawberries, melon, green peppers and jalapenos. 

My phone rang quite early on this Labor Day morning.  It was Jeffrey and he had some ambitious cooking plans for the day and invited me to join him.  He wasn't planning on making gazpacho, but I had the tomatoes and so I decided to bring them with me so we could use them to make this tasty chilled soup.

Here is what you will need:

- About 8-10 medium sized tomatoes 

- 1 green pepper, diced

- 2 medium cucumbers, peeled, cored and diced

- 1/4 cup of fresh chopped parsley

- 1 medium red onion, chopped

- 3 cloves garlic, minced

- 1 cup of bread crumbs

- 1/2 tsp each ground cumin, tarragon and basil

- 1 tsp of Tabasco

- 2 tbsp dry vermouth

- 3 tbsp extra virgin olive oil

- Kosher salt and freshly ground black pepper to taste

Puree the tomatoes in a food processor and place into a large mixing bowl.  Add all of the other ingredients and mix well.  Place 1/2 of the mixture into a blender and blend well.  Transfer back into the bowl, mix well, chill for two hours and season with salt and pepper as needed. Serve cold and garnish with a dollop of sour cream or plain yogurt.  I much prefer the yogurt and I always use Greek strained yogurt because it is so so yummy.