Heirloom Tomato Gazpacho
Recipe shared with permission from www.strongertogether.coop
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Ingredients
- 2 pounds ripe heirloom tomatoes roughly chopped
- 1 cucumber, seeds removed roughly chopped
- 1 small red onion chopped
- 1 green bell pepper chopped
- 2 tbsp garlic minced
- 1 jalapeno pepper chopped
- 1 cup cubed bread (french or rustic)
- 2 tbsp red wine vinegar
- 2 tbsp lime juice
- 4 tbsp olive oil
- 2 tbsp fresh chopped cilantro
- salt to taste
- black pepper, freshly ground to taste
Servings: servings
Instructions
- Combine all ingredients in a blender (in 2 to 3 batches, as everything will not fit into the blender at once). Blend until very smooth.
- Place in a bowl, stir the blended batches together and refrigerate for a few hours to allow the flavors to meld. Taste for salt and black pepper and serve chilled.
Recipe Notes
A summer favorite, this Spanish soup makes a refreshing and simple lunch with a green salad and crusty bread or alongside a meze platter. You can sweeten the dish by adding some cubed fresh melon or strawberries. Gazpacho is best served slightly chilled, not ice cold.
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