|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 |
- In a blender, combine all ingredients listed above ( reserve ½ lb of sprout for garnish).
- Place in the refrigerator to chill.
- Serve cold and add 2 tsp of sprout on top for garnish.
Remember the longer the Gazpacho ages, the better it tastes!!