I have been obsessed with gazpacho this summer. And our delivery from Hepworth Farms yesterday gave me the perfect excuse to make some- I even had enough yellow produce options in my box to make a yellow batch. There are tons of gazpacho recipes out there. I tend to use them as a guideline and then season to my family’s taste. Today I added one of those gorgeous jalapeño peppers (instead of hot sauce) from Hepworth Farms.
Here is the link to a gorgeous blog, La Tartine Gourmande, and her recipe that I used as a starting point.
|Generous 2 pounds red or yellow tomatoes, seeded and diced|
|1||English cucumber, peeled, seeded, and diced|
|1||red or yellow bell pepper, corred, seeded, and diced|
|1||large shallot, chopped|
|2||cloves garlic, chopped|
|Few drops hot sauce|
|2||tablespoons sherry vinegar|
|¼||cup olive oil|
|Salt and black pepper, to taste|
1. In a blender, combine the tomatoes, cucumber, bell pepper, shallot, and garlic.
Work the mixture until it forms a puree.
2. Transfer to a large bowl. Add the hot sauce, vinegar, olive oil, salt and black pepper. Cover and refrigerate for at least 3 hours or up to 1 day.