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Gazpacho

Best made in the summertime, when heirloom tomatoes are plentiful. Enjoy!

Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 8 servings

Ingredients

  • 2 heirloom tomatoes, medium dice
  • 1 red pepper, cored, seeded, ribs removed & medium dice
  • 2 celery stalks, medium dice
  • 1 cucumber, peeled & cut into 1" chunks
  • 1/2 red onion, medium dice
  • 2 cups tomato juice
  • 1-2 T. red vinegar
  • 2 t. sea salt
  • freshly ground pepper to taste
  • 1 bunch basil, stems removed & roughly chopped

Garnish: finely chopped red onion, finely minced celery, basil leaves, cream fraiche or sour cream

Instructions

  1. In a blender, add all of the ingredients except the bunch of basil and garnishes.

    Pulse the mixture a several times, careful not to over mix.

  2. Taste for seasonings. Add more if necessary.

  3. Add the basil, quickly pulse. Refrigerate for 30 minutes to 1 hour.

  4. Garnish with red onion and basil. Serve!

  5. Will keep for up to 5 days on the refrigerator.