Edible Garden Gazpacho
Edible Garden Gazpacho is made with the freshest ingredients grown in the garden. This is what we call Plant-to-Plate! The abundance of tomatoes, cucumbers, and peppers are the simple key ingredients for this summertime classic! Perfect for those hot days when you don't feel like turning on the stove!
Equipment
- Food Processor
Ingredients
- 2 fresh cloves garlic, minced
- 3 ripe garden tomatoes, quartered
- 1 English cucumber, peeled and 1/2 diced
- 1 yellow or orange bell pepper, seeded and 1/2 diced
- 1/2 sweet Vidalia onion, finely diced
- 3 tablespoons extra virgin olive oil
- 2 tsp aged balsamic vinegar
- Juice of ½ of lemon
- 1/2 tsp ground cumin
- 1/4 tsp sea salt
- Fresh cracked pepper to taste
- 1/4 cup fresh cilantro (or parsley), chopped
- 1 ripe avocado, sliced or diced
Instructions
- In a food processor, pulse 2 peeled garlic cloves until minced. Add quartered tomatoes and pulse until pureed. Add ½ of peeled cucumber, ½ of seeded bell pepper, and pulse until pureed. Transfer puree to a large bowl.
- Dice the remaining 1/2 cucumber, 1/2 bell pepper, and 1/2 of sweet onion. Add the diced cucumber, pepper, and onions to the tomato puree and mix.
- Stir in extra virgin olive oil, balsamic vinegar, lemon juice, and season with cumin, sea salt, and pepper to taste. Stir in cilantro (or parsley). Chill before serving. Garnish with avocado to serve.
Tried this recipe?Let us know how it was!