Recipe shared with permission from www.strongertogether.coop
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- 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
- 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.
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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One thought on “Heirloom Tomato Gazpacho”
This recipe is the americanized version of Gazpacho.
When I was traveling in Spain I bought some Gazpacho in a natural food store very much on the order of our coop. The color of their Gazpacho is orange-pink – because a main ingredient is olive oil, 1/2 cup full drizzled in. No bread, lime juice, cilantro, jalapeno, and sherry vinegar not red wine vinegar. Yes, to tomatoes, cucumber, onion, and garlic. But the olive oil is key. It is strained after blending.
You drink it and it is ambrosia! Very different than what we call Gazpacho here.
I plan to make it this week-end.