These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Greek Gazpacho

From Farm Where Life is Good

<p>A bit of a twist on the fresh summer soup, Gazpacho. Take a trip to the Greek isles.</p>
Source: Food Network (Entered by Lara Rasmussen Anderson)
Serves: 4-6

2 thick slices day-old bread, such as ciabatta or peasant white, crusts removed
6 large cloves garlic, chopped
2 Tbsp freshly chopped oregano leaves
2 Tbsp chopped flat-leaf parsley
5 Tbsp red wine vinegar
5 Tbsp good olive oil
1 red bell pepper, seeded chopped
1 orange bell pepper, seeded and chopped
2 red onions, chopped
1 seedless cucumber, unpeeled, and chopped
4 tomatoes, chopped
3/4 cup kalamata olives, pitted and chopped
1 1/2 lb tomatoes, pureed (approx 6 tomatoes)
4 tsp sea salt
2 tsp ground black pepper

Step by Step Instructions
  1. Place the bread, garlic, oregano, and parsley in a food processor and process until everything is finely chopped. Add the vinegar and olive oil and process again until smooth. Transfer the mixture to a large mixing bowl.
  2. Place the peppers, red onion, cucumbers, tomatoes, and olives separately in the food processor and process until very coarsely chopped. Add to the mixing bowl.
  3. Add the tomato puree, salt, and pepper and stir well. Taste for seasoning, cover, and refrigerate for at least 3 hours. Serve cold.