Heirloom Tomato Gazpacho
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/4 cup extra-virgin olive oil
- 1 lemon, juiced
- kosher salt and freshly ground black pepper
- 2 tbsp red wine vinegar
- 6 large heirloom tomatoes, all varieties and colors, seeded and diced into 1/4-inch cubes (reserve seeds and juices)
- 1 medium red onion, cut into 1/4-inch cubes
- 3/4 english or hothouse cucumber, peeled and cut into 1/4-inch cubes
- 1 1/2 red bell peppers, cored, seeded and cut into 1/4-inch cubes
- 1 1/2 yellow bell peppers, cored, seeded and cut into 1/4-inch cubes
- 1/4 cup fresh cilantro, roughly chopped
- 1/2 tbsp tabasco
- 8 tbsp aged balsamic vinegar
Preparation In a bowl, combine tomatoes, seeds, and juices, along with onion, cucumber, and peppers. Add cilantro, red wine vinegar, lemon juice, and Tabasco. Add a few pinches of salt and black pepper. Using hands or two forks, squish vegetables into a juicy soup, leaving a few big pieces. Add oil in small increments, tasting as you go. Refrigerate for at least 1 hour before serving. Ladle soup into bowls and drizzle with balsamic vinegar. Nutritional analysis per serving 120 calories, 7.4 g fat (1 g saturated fat), 11.6 g carbohydrates, 1.9 g protein, 2.5 g fiber Nutritional analysis provided by Self
Preparation In a bowl, combine tomatoes, seeds, and juices, along with onion, cucumber, and peppers. Add cilantro, red wine vinegar, lemon juice, and Tabasco. Add a few pinches of salt and black pepper. Using hands or two forks, squish vegetables into a juicy soup, leaving a few big pieces. Add oil in small increments, tasting as you go. Refrigerate for at least 1 hour before serving. Ladle soup into bowls and drizzle with balsamic vinegar. Nutritional analysis per serving 120 calories, 7.4 g fat (1 g saturated fat), 11.6 g carbohydrates, 1.9 g protein, 2.5 g fiber Nutritional analysis provided by Self
