Perhaps better classified under summer recipes, but I've been thinking about gazpacho and salivating as the warm days begin in Ithaca...

Courtesy of NPR's Kitchen Window, this gazpacho recipe is absolutely delicious and includes ingredients that are almost entirely local and seasonal (with the exception of the jalapeno, olive oil, and lemon juice. Ideas for local substitutions, anyone? Also, Susan, I think you mentioned that we can find local vinegar -- what was the name of the place that produces it again?)

3 pounds ripe tomatoes, peeled, seeded and chopped (about 6 cups)

1 cup chopped red onion

1 large red sweet pepper, seed and chopped

1 tablespoon chopped garlic

2 teaspoons chopped, seeded jalapeno, or to taste

6 tablespoons fresh herb (either coriander, dill, chervil, parsley or basil work); coarsely chop

1/4 cup olive oil

3 tablespoons red wine vinegar

3 tablespoons fresh lime or lemon juice

salt and freshly ground black pepper to taste

1 1/2 cups peeled seeded and cubed cucumbers

1. Blanch tomatoes in large pot of boiling water for 30 seconds. Drain in a colander. Cool under cold running water. Peel tomatoes. Halve tomatoes crosswise. Working over small bowl, squeeze gently to extract seeds. Discard seeds.

2. Combine all ingredients except 2 tablespoons of the herb in the bowl of a food processor. Pulse to a coarse texture. Transfer to a bowl and taste. Sprinkle remaining coriander over each serving. Serve with crusty bread.