July 20, 2020

Tomato y Red Pepper Gazpacho

Tomato y Red Pepper Gazpacho

Refreshing Summer Gazpacho with a Lone Star Twist
Course Appetizer, dinner, lunch, Side Dish

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

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