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Gazpacho

Gazpacho

 

There are many variations on Gazpacho and it can be adapted based on the vegetables and herbs you have.  The vegetables can be all hand chopped or pureed in a blender, or partially pureed, as in this recipe.

 

4 large tomatoes (red or heirloom), finely chopped

1 large cucumber, peeled and finely chopped

1 medium onion, finely chopped

1 medium red bell pepper, chopped

½ cup fresh basil, finely chopped

½ cup fresh parsley, finely chopped

2 garlic cloves, minced

1/3 cup apple cider vinegar

2 tablespoons lemon juice

3 tablespoons olive oil

Salt and freshly ground black pepper to taste

 

Put half of tomatoes, cucumber, onion, bell pepper and all garlic in a blender.  Add vinegar, lemon juice and olive oil.  Puree just until blended.  Pour into a bowl and mix in the rest of the chopped vegetables, herbs and season with salt and pepper to taste.  Cover and refrigerate until well-chilled (at least 4 hours).

 

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