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Cornucopia's Northwest Gazpacho

Completely untraditional but really, really tasty and a great way to feature delicious local produce in the mid to late summer. Feel free to add garlic if you are so inclined.

32 ounces Veggie Juice (look for the organic Knudsen brand)
2 ears corn - you can use raw or roast in the oven for 10 minutes at 350 degrees, kernals cut off
1 cucumber, small dice
2 nectarines, small dice
1 pint cherry tomatoes, cut into quarters
2 cups heirloom tomatoes, small dice, seeds removed
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
hot sauce of your choice, to taste
1 bunch cilantro, chopped
1 bunch basil, chopped
1 bunch italian parsley, chopped
1 bunch mint, chopped
salt and pepper to taste
garnish with chopped green or walla walla onions (optional)

Pour the veggie juice into a large bowl. Add the corn (including scraping the cobs of their "milk" with the back of a spoon), cucumber, nectarines, tomatoes, olive oil, vinegar, hot sauce to taste and herbs. Season to taste with salt and pepper. Garnish with optional onions. The gazpacho gets better the longer it sits.

Note: Increase the amount of juice to 2 bottles if you like this to be more "soupy". You can also serve this with crushed tortilla chips or with toasted local bakery bread brushed with olive oil and grilled.