Luckytrim
Grill Master
Gazpacho
2 pounds heirloom tomatoes, roughly chopped, plus 1 contrasting-color heirloom tomato for garnish
1 garlic clove, roughly chopped
1 large cucumber, peeled and roughly chopped
1 medium green bell pepper, roughly chopped
1/3 cup parsley leaves
1/2 small red onion, roughly chopped
1 small jalapeño, seeded and roughly chopped
1 cup ice cubes
1 tablespoon extra-virgin olive oil
1 tablespoon red-wine vinegar
1/4 teaspoon salt
In a blender, combine 2 pounds tomatoes and garlic; puree until smooth. Transfer to a large bowl.
In the blender, combine cucumber, bell pepper, parsley, onion, jalapeño, and ice; puree to a slightly chunky texture. Add to the bowl with tomato mixture. Stir in oil, vinegar, and salt. Transfer gazpacho to a covered container and refrigerate until chilled, about 30 minutes.
Just before serving, cut remaining tomato into small dice. Divide gazpacho among 4 shallow bowls, top with diced tomato, and serve.
2 pounds heirloom tomatoes, roughly chopped, plus 1 contrasting-color heirloom tomato for garnish
1 garlic clove, roughly chopped
1 large cucumber, peeled and roughly chopped
1 medium green bell pepper, roughly chopped
1/3 cup parsley leaves
1/2 small red onion, roughly chopped
1 small jalapeño, seeded and roughly chopped
1 cup ice cubes
1 tablespoon extra-virgin olive oil
1 tablespoon red-wine vinegar
1/4 teaspoon salt
In a blender, combine 2 pounds tomatoes and garlic; puree until smooth. Transfer to a large bowl.
In the blender, combine cucumber, bell pepper, parsley, onion, jalapeño, and ice; puree to a slightly chunky texture. Add to the bowl with tomato mixture. Stir in oil, vinegar, and salt. Transfer gazpacho to a covered container and refrigerate until chilled, about 30 minutes.
Just before serving, cut remaining tomato into small dice. Divide gazpacho among 4 shallow bowls, top with diced tomato, and serve.
