Heirloom Tomato Gazpacho

Heirloom Tomato Gazpacho

5 pounds diced ripe heirloom tomatoes

2 medium cucumbers, seeded and diced

1 cup diced red onion

2 jalapeño peppers, seeded and rough-chopped

5 cloves garlic, minced

1½ cups extra virgin olive oil

1 tablespoon fresh ground black pepper

2 tablespoons sea salt

In a food processor, pulse diced cucumber, onion, jalapeño pepper and garlic until almost puréed.  Add tomatoes and pulse until all ingredients are well incorporated.  Pour into a mixing bowl and then add oil, salt and pepper. Mix well.

Serves 12.


Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

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