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Well, it’s fall in New England and I still have plenty of stuff ready to be harvested here in my main garden. Look at this amazing arugula I have. It looks so good. Arugula is really one of my favorite greens to eat. You know, it’s actually an herb and it’s actually a wild plant so it basically takes care of itself. You barely have to do anything when you plant arugula. But hopefully, it’s something that everybody in your household loves to eat. Look at all of that.
Look at these ripe tomatoes here. Here’s the basil. Oh! My goodness! Look at that huge tomato. All these cute peppers that are growing, I love them. I’m going to eat it now, I don’t care. I’ve got some tiny green eggplant right here. I forgot my herbs and I have that other basil over there too, so look at this. This is humongous. Look at how big that is. This is going to be an amazingly tasty tomato in my gazpacho that I’m going to make, I think, yeah. And I’ve got plenty of ingredients to go inside and make an amazing gazpacho soup.
One of my favorite things to do is to make a meal using fresh ingredients from the garden. Now, I just went out there and harvested a bunch of tomatoes and some of arugula and other herbs, also some peppers. And I’m going to make an amazing delicious gazpacho soup.
I’ve got an awesome heirloom tomato here. I’m just going to chop it up into my puree right here. I’ve got about three tomatoes in here. We’re going to start cranking. The juice is exactly the consistency that we need to make gazpacho soup. I’m going to add some parsley. I also have basil of course, about five cloves of garlic. I just want to add a little bit of chopped vegetables, a Thai pepper, green peppers and red peppers. All right, I’ve got my pepper here and I’m also going to chop up some Thai eggplant. I’m going to take my vegetables here that I just chopped up and pop them in. All right salt, that is about a tablespoon of salt there, about a teaspoon of pepper.
I have to have some of this gazpacho soup right now, so I’m going to serve it up in this little bowl. It’s so good, it’s so cold, it’s fresh, so many flavors from the garden that all compliment each other. It’s a great meal for lunch. Put some croutons on it. It’s great as a little appetizer for dinner and if you’ve never tried gazpacho at least try my recipe. I promise you’ll really be converted.
I’m Patti Moreno the Garden Girl.
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