From the Earth

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Tomato Gazpacho

  • 4 lg ripe Heirloom tomato, red
  • 4-6 Persian Cucumbers
  • 2 celery stalks
  • 6-8 garlic cloves
  • 1 jalapeño
  • 2 red bell pepper
  • 2 tbsp olive oil
  • 2 tbsp Red Wine vinegar
  • Salt & pepper
  • 1/4 c chopped cilantro or parsley

Place all ingredients in blender and blend until smooth. Season with salt & pepper plus olive oil & vinegar.

Variations/Additions:

  • Remove celery and add 2 ears of corn. Plus use 2 yellow bell peppers.
  • Add 1 avocado if you like it more creamy.
  • Remove celery and add 2 cups watermelon, plus juice of 2 limes.