Gazpacho Recipe #376921
Chef Glen Hogh, of the Vega Tapas Cafe provided this recipe to The Times-Picayune in anticipation of the French Market Creole Tomato Festival this weekend. I plan to make this using diiferent varieites of tomatoes for different batches - reds, pinks, blacks, purples, yellows, oranges & whites as they ripen. We keep gazpacho in a gallon jug in the fridge for fast refreshing but light meals/snacks... right alongside the fresh iced tea! We finely chop our vegies rather than pureeing - but that's up to you!
7 min | 5 min prep
SERVES 4
- 2 red onions
- 5 tomatoes, very ripe Creole
- 1 red pepper
- 1 lemon, zested
- 3 garlic cloves
- 2 cucumbers, peeled
- 1 bunch parsley
- 1/4 cup sherry wine vinegar
- 1/2 cup extra virgin olive oil
- Place all ingredients to blender and puree.
- Season with salt & pepper to taste.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 376921 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars