Gazpacho
August 22, 2021
: 6 to 8
: Easy
Gazpacho is a cold soup. Made with raw vegetables, it is the perfect summer dish when you know produce is super ripe. Enjoy as a first course, a side dish or a vegetarian dinner on a hot summer night.
Ingredients
- 1 1/2 to 2 lbs of ripe vine tomatoes - diced and drained
- 1 pint cherry tomatoes - cut in halves
- 1 cucumber - peeled and seeded
- 1 small red onion - diced
- 1 small red bell pepper - diced
- 1 clove of garlic minced
- Juice of one lime
- 1/4 olive oil
- 2 teaspoons balsamic vinegar
- 2 teaspoons Worcestershire
- 1/3 cup basil - chiffonade
- 1 teaspoon of kosher salt
- 1/2 teaspoon of fresh ground pepper
Directions
- Step 1 Dice vine ripe tomatoes and place in a strainer so extra liquid is removed. Once tomatoes are strained place in mixing bowl with cherry tomatoes.
- Step 2 Peel cucumber, cut in half, and use spoon to remove seeds. Dice.
- Step 3 Add cucumber, diced onion, diced pepper, minced garlic, juice of lime, olive oil, balsamic vinegar, and Worcestershire. Mix well.
- Step 4 Reserve 1 1/2 cup of vegetables for garnish.
- Step 5 Place the rest of the vegetables in a blender until smooth.
- Step 6 Refrigerate for at least 2 hours or over night – flavors will only get stronger.
- Step 7 Garnish with a spoonful of reserved vegetables and serve with a sprinkle of chiffonade basil, avocado, and crème fraiche.
