Tomato y Red Pepper Gazpacho
Refreshing Summer Gazpacho with a Lone Star Twist
Ingredients
- 3 1/2 lbs Heirloom Tomatoes, variety of colors peeled, seeded, diced into 1/2" pieces
- 1 Medium Cucumber peeled, seeded, diced into 1/2" pieces
- 1 stalk Celery peeled, diced into 1/2" pieces
- 1/2 Red Onion peeled, coarsely chopped
- 10 Basil Leaves
- 4 Garlic Cloves
- 16 oz Bernard's Gourmet Roasted Tomato y Red Pepper Salsa (Bernard's Gourmet Roasted Tomato y Chipotle works well too!)
- 1/8 cup Sherry Vinegar or Red Wine Vinegar
- 2 Tbsp Balsamic Vinegar
- 1/4 cup Extra-Virgin Olive Oil
- Ground Black Pepper to taste
- Group Sea Salt to taste
- Optional Garnish: Finely diced basil and red onion, croutons, garden fresh veggies of choice
Instructions
- To Seed Tomatoes: Place strainer over a large bowl. Cut tomato in half, squeeze seeds and strain juice into strainer over bowl.
- Place diced tomatoes, cucumber, celery, onion, basil, garlic, salsa and vinegars into blender or food processor
- Blend while slowly adding in oil from the top until ti reaches your desired consistency.
- Add salt and pepper to taste
- Refrigerate for at least three hours (or best overnight), before serving with optional garnishes