Gazpacho

One of the other purchases I made yesterday at the Farm 2 Family market were these beautiful, locally grown tomatoes. They were green house grown since it’s not quite tomato season in Virginia.

I knew that I was going to make gazpacho when I saw them at the store! I usually make it with roma tomatoes but when I have large seasonal tomatoes I like to change it up a bit.  I love how colorful the ingredients are:

I went through many trial and error versions before I finally feel like I perfected the recipe to taste how I want it to. Here’s my version:

Recipe:

Ingredients

  • 1 English cucumber, diced
  • 1 red bell pepper, cored and seeded (a yellow or orange pepper would also work. I use 1 pepper if they are large and 2 small peppers if they are on the tiny side)
  • 3 cups worth of chopped Roma tomatoes (usually 7-8 depending on size)…or 4-5 large tomatoes of your choice with most of seeds removed
  • 1/2 red onion, chopped fine
  • 1 jalapeno, seeded and finely diced
  • 3 garlic cloves, minced (I use 4-5 cloves if they are on the small side)
  • 1/4 chopped fresh cilantro
  • 2 cups RW Knudson Organic Very Veggie juice (or Tomato)
  • 1/4 cup organic red wine vinegar
  • 1/4 cup EVOO
  • 2 teaspoons kosher salt
  • freshly ground black pepper to taste

Directions

Dice the cucumbers, bell peppers and tomatoes into a small 1/4 inch dice. Chop the onion into a very fine dice…I like it to be well incorporated into the gazpacho so that you don’t get a big bite of onion. Add garlic, it can be minced or put through a garlic press. Add jalapeno.

Once all vegetables are chopped and combined add the juice, vinegar, olive oil, salt and pepper. Mix well and chill completely before serving (at least 6 hours). The longer the gazpacho sits, the more the flavors develop.

Serve with a spoon-full of sour cream (I like Horizon Organic Lite Sour Cream).

Let me know how it turns out if you make it! Enjoy!

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