Gazpacho Recipe
Have some while its still hot
Print Recipe
Full Page
|
3x5
|
4x6
One of the few chilled soups I like
Ingredients
By Measure
2 pounds fresh vine ripened tomatoes, peeled, seeded and chopped fine1 cup fresh tomato juice, (Puree enough fresh tomato in a blender to yield 1 cup of juice)
1 cup cucumber, peeled, seeded and chopped fine
1/2 cup red bell pepper, seeded and chopped fine
1/3 cup red onion, minced fine
1 teaspoon Sriracha hot chili sauce
1/4 cup extra virgin olive oil
3 drops sesame oil
2 teaspoons Worcestershire sauce
2 teaspoons Balsamic vinegar
1/2 teaspoon cumin
1 teaspoon lime juice
1 teaspoon sea salt, then season to your taste
1/2 teaspoon black pepper
Preparation
- Before preparing all the tomatoes... Make sure you wash them very well.
- When you have all the ingredients prepped simply mix all of them in a nonreactive container. Cover and refrigerate the mixture for a minimum of 2 hours.
- Serve chilled with fresh mozzarella, basil and homemade croutons or your favorite garnish.