google-site-verification: google2545a84a0b0cd808.html CHUNKY GARDEN GAZPACHO – Beyond The Olive

FREE DOMESTIC SHIPPING ON ORDERS OVER $125 (USPS)... FREE DELIVERY IN THE PASADENA AREA

CHUNKY GARDEN GAZPACHO


CHUNKY GARDEN GAZPACHO

This recipe is all about using fresh vegetables you have on hand (especially tomatoes) this would be gorgeous with a rainbow of heirloom varietals. Or go green and use all green tomatos and a ton of fresh herbs topped off with a dollop of crème fraiche. Don’t stress over what you should or shouldn’t add this recipe is forgivable if you have an extra summer squash laying around, toss it in!

 

Ingredients:

1 ½ Cucumbers - medium sized (peeled and chopped)

½ large red bell pepper, stemmed, seeded

1 Medium Zucchini (peeled)

2 pounds very ripe red tomatoes, preferably heirloom, cut into ½-inch wedges,

½ large red onion, chopped

2 garlic cloves, finely grated

2 tablespoons (or more) Beyond The Olive Lambrusco Wine Vinegar

Beyond The Olive Garlic Sea Salt

3 tablespoons Beyond The Olive Garlic Olive Oil, plus more for drizzling

Method

Set chopped cucumber to the side. Coarsely chop remaining vegetables and place in a large bowl. Toss with onion, garlic, 2 Tbsp. vinegar, and 1 Tbsp. salt. Let stand 30 minutes at room temperature to let flavors meld.

Transfer tomato mixture along with any accumulated juices to a blender. Add 3 Tbsp. oil and purée on medium speed until smooth; season with salt and vinegar, if desired. Strain through a coarse-mesh sieve into a large bowl. Add diced cucumbers back in and chill until cool, about 1 hour.

Divide gazpacho among bowls. Drizzle with oil and season with salt. Serve with a thick crusted bread.

**Protip** This only gets better the longer it sits, make ahead!

Gazpacho-4.jpg