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Recipes

Heirloom Tomato Gazpacho

Serves 8

  • 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 ¼ -inch cubes
  • 1 English or hothouse cucumber, peeled and cut into ¼ -inch cubes
  • 1 red bell pepper, cored, seeded and cut into ¼ -inch cubes
  • 1 yellow bell pepper, cored, seeded and cut into ¼ -inch cubes
  • 1 green bell pepper, cored, seeded, and cut into ¼ - inch cubes
  • ¼ cup fresh cilantro, roughly chopped
  • 2 tbsp red wine vinegar
  • 1 lemon, juiced
  • ½ tbsp Tabasco
  • Kosher salt and freshly ground black pepper
  • ¼ cup extra-virgin olive oil
  • 8 tbsp aged balsamic vinegar

In a bowl, combine tomatoes, seeds, and juices, along with onion, cucumber, and peppers. Add cilantro, red wine vinegar, lemon juice, and Tabasco. 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. Salt and Pepper to taste (preferably White Pepper if you have it) Refrigerate for at least 1 hour before serving. Ladle soup into bowls and drizzle with balsamic vinegar.

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