Secret Recipe

Gazpacho

Maura Mumball Lane

Urban Gardening: Dustin Cranor & Ronnie Pryor

The fellas and their urban garden. Ronnie Pryor and Dustin Cranor live on a canal in Wilton Manors. They are two of the most “up for anything” guys I know. They took on urban gardening about 4 years ago and I can always count on them for updates on what we can grow and eat. Ronnie is the owner of the renowned Source Salon locations (26th street in Wilton Manors and the new location in Flagler Village in Fort Lauderdale) and Dustin is Communications Director for Oceana. This duo keeps us looking good and our oceans clean! Spring means tomatoes in Fort Lauderdale. They keep it spicy with this cool, cold soup!

INGREDIENTS
2 cups large chopped unpeeled Persian cucumbers, about 3-4
½ small red onion, cut into chunks (from our garden! )
4 large (about 2 ½ – 2 ¾ pounds) ripe tomatoes, cored and cut in half crosswise to remove the seeds, cut into chunks (We grow Roma’s and Cherokee blacks, an heirloom variety, just for this recipe!)
3 medium garlic cloves, peeled (from our garden!!!)
2 teaspoons sea salt
freshly ground black pepper to taste
2 Tablespoons Sherry vinegar
¼ cup unrefined, cold pressed extra-virgin olive oil

INSTRUCTIONS
Place the cucumbers in a food processor fitted with the metal blade and pulse until coarsely chopped. Transfer the cucumbers to a large bowl. Repeat the process with the red onion and transfer to the bowl with the cucumbers.
Take half of the tomato and pulse in the food processor until chunky and add to the bowl.
Smash the garlic cloves and place in the food processor with the remaining tomato pieces, salt and pepper, vinegar and oil. Process until smooth.
Transfer mixture to the bowl with the cucumbers and onion and stir to combine. Cover and refrigerate until cold.

*always serve in a chilled bowl….. Keep it classy, ladies.

This is a Source Salon favorite. They make it in the morning and we snack on it all day.

You can top this recipe topped with a few grilled prawns.