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Summer Garden Gazpacho

SOUP

summer-garden-gazpacho
YIELD

Makes Three Quarts

INGREDIENTS

10 Large Ripe Tomatoes, chopped
3 Medium Cucumbers, chopped with large seeds removed
3 to 5 Jalapenos, chopped with seeds removed
1 Green Onion, chopped
One handful each of torn/chopped Cilantro, Basil and Thai Basil
5 T White Balsamic Vinegar
1 T Balsamic Vinegar
3 T Sherry Cooking Wine
2 t Kosher Salt
1 t Sugar

Sour Cream or Goat Cheese

PREPARATION & METHOD

Pulse with a hand immersion blender for 10 seconds. Chill for at least one hour. Garnish with extra herbs and a dollop of sour cream or a round of goat cheese. Serve with crusty bread and fragrant olive oil.

MORE INFO

Recipe and Photo Courtesy of: Kim Byer


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