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:
- 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
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!