Gazpacho

Gazpacho
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Ingredients
  1. 2 pounds vine-ripened tomatoes, cored and chopped
  2. 1 cup cucumber, peeled, seeded and chopped
  3. 1/2 cup chopped red bell pepper
  4. 1/2 cup chopped red onion
  5. 1 small jalapeno, seeded and minced
  6. 1 medium garlic clove, minced
  7. 1/4 cup extra-virgin olive oil
  8. 1 lime, juiced
  9. 2 teaspoons balsamic vinegar
  10. 2 teaspoons Worcestershire sauce
  11. 1/2 teaspoon toasted, ground cumin
  12. 1 teaspoon kosher salt
  13. 1/4 teaspoon freshly ground black pepper
  14. 2 tablespoons fresh basil leaves, chiffonade
Instructions
  1. Place tomatoes, cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.
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