Gazpacho
Chef Jeramey's Refreshing Gazpacho
PREP 15 MIN | COOK 0 MIN | SERVES 4
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INGREDIENTS:
2 lbs ripe tomatoes, cored & chopped
1 cucumber, peeled & chopped
1 red bell pepper, seeded & chopped
1 red onion, chopped
2 cloves garlic, minced
1/4 cup Masseria Organic Extra Virgin Olive Oil
2 - 3 tablespoons sherry vinegar
2 teaspoons sea salt
freshly cracked black pepper, to taste
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne
DIRECTIONS:
- Put tomatoes, cucumber, bell pepper, onion, and garlic into a blender until smooth.
- Add olive oil, sherry vinegar, salt, pepper, cumin, smoked paprika, and cayenne to the mixture and blend until incorporated. If the mixture is too thick you can add olive oil or cold water in small portions until you reach a smoother texture.
- Once fully blended and smooth, strain gazpacho through a fine mesh sieve or colander in order to capture any unblended bits. Cover and refrigerate for at least 2 hours (but better overnight!) until well chilled.
- Serve into chilled bowls with toppings like toasted bread, sliced cucumbers, tomatoes, or garlic and chive infused oils. Can be stored in the refrigerator for 2-3 days.
