It's time to get Real. Pure. Natural. Real.

Fresh Basil Gazpacho

3 lbs peeled tomatoes
1 lb spouts- reserve ½ pound for garnish
1 chopped sweet onion
½ cucumber diced
1 roasted red bell pepper chopped
3 tbsp chopped garlic
10 sprigs of fresh basil chopped
¼ cup Ellyndale Organics™ Extra Virgin Olive Oil
3 tbs red wine vinegar
½ cup of water (optional)
½ tsp Serrano chili
2 tsp salt
2 tsp black pepper
  1. In a blender, combine all ingredients listed above ( reserve ½ lb of sprout for garnish).
  2. Place in the refrigerator to chill.
  3. Serve cold and add 2 tsp of sprout on top for garnish.

Remember the longer the Gazpacho ages, the better it tastes!!  

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