I'm a lucky girl. Lynn Becnel, my co-worker and an excellent cook, often shares fresh lemons from her trees, rosemary and basil from her garden, and even the bounty that others have brought to her from their gardens. Recently, I left work with bags of okra, squash, tomatoes, and cucumbers she'd brought from a gardner friend with a bumper crop. And when I see fresh cucumbers and tomatoes and it's hotter than hades outside, I think gazpacho. This recipe started out as soup, but when I tasted the vegetables, before adding the tomato juice that would become the "broth," I stopped tinkering. It was good. It tasted like a handful of garden--who was I to cover up all that gorgeous flavor? So gazpacho salsa was born.
