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.
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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