This recipe comes from Joy Yoshioka, of anewscafe’s Wine on a Dime. 
Try it. You’ll like it.
Tomato Berry Gazpacho
3 garlic cloves, thinly sliced 1 red bell pepper, coarsely chopped 1 yellow bell pepper, coarsely chopped 1 seedless cucumber, peeled and coarsely chopped - optional 1/4 lbs each of: ripe tomatoes, raspberries and/or blackberries (save 1/8 cup for garnish) 3 ounces tomato juice ( can crush fresh tomatoes to keep fresh flavor) 1 1/2 ounces red wine vinegar Salt and freshly ground pepper - sea salt brings out flavor better 2-3 thyme sprigs or fresh basil (finely chop and save a few leaves for garnish) Tabasco sauce to tasteDirections
Mix together sliced garlic, red and yellow bell peppers, cucumber, whole berries, chopped tomatoes, tomato juice, vinegar and 1/4 cup of the olive oil. Season lightly with salt and pepper and let stand at room temperature for 2 hours.
Working in batches, puree the tomato/berry mixture in a blender until smooth. Strain the gazpacho - if you don’t mind a few chunks, use a large holed strainer. Season with salt, pepper and Tabasco.
Ladle the gazpacho into shallow bowls. Garnish with the diced tomatoes, few berries and finely chopped basil. Drizzle with olive oil and serve. Goes well with garlic bread and
a glass of white wine!
Make Ahead: The recipe can be prepared through Step 2 one day ahead. Refrigerate the gazpacho.
Joy Yoshioka is a retired high-tech exec who has lived in Redding for four years. She co-writes anewscafe.com’s Wine on a Dime features.
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