Heirloom Tomato Gazpacho

Heirloom Tomato Gazpacho

July 26, 2016

Try this recipe for a refreshing summer soup using local heirloom tomatoes.
 
Total Time: 1-3 hours; 20 minutes active
Servings: 6

Ingredients

  • 2 pounds ripe heirloom tomatoes, roughly chopped
  • 1 cucumber, seeds removed, roughly chopped
  • 1 small red onion, chopped
  • 1 green bell pepper, chopped
  • 2 tablespoons minced garlic
  • 1 jalapeƱo pepper, chopped
  • 1 cup cubed bread (French or rustic bread)
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lime juice
  • 4 tablespoons olive oil
  • 2 tablespoons chopped fresh cilantro
  • Salt and black pepper to taste

Instructions

Combine all ingredients in a blender (in 2 to 3 batches, as everything will not fit into the blender at once). Blend until very smooth. Place in a bowl, stir the blended batches together and refrigerate for a few hours to allow the flavors to meld. Taste for salt and black pepper and serve chilled.

Serving Suggestion

A summer favorite, this Spanish soup makes a refreshing and simple lunch with a green salad and crusty bread or alongside a meze platter. You can sweeten the dish by adding some cubed fresh melon or strawberries. Gazpacho is best served slightly chilled, not ice cold.

Nutritional Information

178 calories, 10 g. fat, 0 mg. cholesterol, 129 mg. sodium, 21 g. carbohydrate, 3 g. fiber, 4 g. protein

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