Summer in Baltimore: the sun is out, your garden is full of produce, the heat and humidity weigh on you ‘til you can barely stand up! It’s hard to think about cooking at all when it’s so hot, let alone turning the oven on.
Lucky for you, this month we have the easiest, most refreshing, heat-free recipe possible - AND it showcases all of your favorite Summer veggies!
Seriously, it doesn’t get simpler than this. Pull out your food processor or blender, add the following ingredients, blend or pulse to the desired consistency, serve chilled and garnish!
2 pounds of tomatoes
1 medium cucumber
½ red, yellow, or orange bell pepper
¼ cup olive oil
2 tablespoons red wine vinegar
1 garlic clove
Up to 1 cup water (optional)
Up to 2 thick slices of bread (optional)
Salt and pepper to taste
Garnish with a glug of olive oil and get creative with nasturtium petals or leaves, minced jalapeno, minced shallot, or chopped parsley.