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Heirloom Tomato Gazpacho
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Brief Description
Heirloom tomatoes with cucumber, onion, and seasonings.
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Main Ingredient
tomatoes
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Category: Soups
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Cuisine: Italian
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Prep Time: 30 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Per serving: Calories 212 (72% fat), Fat 18 g (3 g Sat.), No cholesterol, Sodium 321 mg, Fiber 3 g, Carbohydrates 13 g, Protein 3 g.
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Posted By: swilliamson
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Posted On: Mar 10, 2016
Number of Servings:
Ingredients:
- 5 - large heirloom or local vine-ripe tomatoes divided use
- 1 - small cucumber
- 1/2 - small red onion
- 1 cloves - garlic
- 1 - small bunch Italian parsley leaves only
- 1/4 cups - extra-virgin olive oil plus a little extra
- 1 tablespoons - sherry vinegar plus a little extra
- - salt to taste
- 1 pinchs - crushed red pepper
- - a few leaves salad burnet or basil
Directions:
Peel and seed tomatoes and cucumber. Set 1 tomato aside.
Roughly chop 4 of the tomatoes, cucumber, red onion, garlic and parsley. Puree all ingredients in a food processor. Drizzle in the olive oil and sherry vinegar as the processor is running. Season with salt.
Dice the remaining tomato, and add the chopped salad burnet leaves or basil. Dress the tomatoes with a little of the olive oil and sherry vinegar. Season with salt and crushed red pepper.
To serve, ladle gazpacho into bowl and top with the tomato and salad burnet. You can also drizzle a little more olive oil on top of the soup.
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