Chilled Gazpacho

Recipe courtesy Leda Muth
Muth Family Farm
1639 Pitman Downer Rd., Williamstown

Makes about 6 cups

1 large red bell pepper, chopped into ¼-inch pieces
1 small sweet onion, chopped
5 cups assorted heirloom tomatoes, peeled and chopped, with their juices
2 tablespoons apple cider vinegar
½ teaspoon salt

Mix all ingredients together. Chill for at least 1 hour

Note: A bountiful red bell pepper crop starts off with a well-drained, “rested” soil. I prefer land that hasn’t had any vegetable crops on it for three or more years. Plant pepper plants after the threat of frost, and be prepared to stake and tie them. A pepper crop needs one to two inches of water per week during the growing season, and sometimes more if it is especially hot and dry. A red bell is nothing more than a green bell that has been allowed to mature on the plant for an additional three to four weeks. Red peppers are very high in vitamin C and are especially flavorful and sweet when the cool nights of fall arrive. Enjoy them roasted or grilled in sandwiches. Or try them in a cool gazpacho. —Bob Muth

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