TtoE wafu gazpacho

In August, green, red, and yellow peppers, cucumbers, and tomatoes are at their peak. And they're delicious in summer recipes. To take advantage of their freshness and nutrition, I whisk up batches of gazpacho. The Spanish cold soup has so many variations, so I thought I'd experiment with a wafu tomato-based version.

I like mine chunky, lightly spicy, and loaded with umami. I whizzed up the ingredients in the tiny handle veggie chopper I recently bought (I told you about it in my chickpea salad recipe post). It saves time and chops consistently. 

The ingredients depend on what's available. A good combination is:

1/2 cup chopped celery

1/2 cup chopped onion, red or white

1/2 cup chopped cucumber

1 chopped green pepper

1 can of chopped tomatoes or 2 large fresh tomatoes

1 minced togarashi

1 minced clove of garlic

1 tablespoon each of soy sauce, rice vinegar, and olive oil

After you chop and mix everything in a large bowl, chill it in the fridge for an hour or two to let the flavours blend.

Do you make gazpacho in summer? What's in yours?