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Early Girl Farm gazpacho

Print Recipe
Prep Time 15 minutes
Course: Soup
Ingredients Method

Ingredients
  

  • 2 large ripe beefsteak tomatoes (approximately 2 lbs), washed, cored and cut into chunks
  • 1 small green pepper or 2 shishito peppers, washed and cut in half
  • 1/3 of a cucumber, peeled and cut into chunks
  • 1 slender slice of red onion, or 1 scallion
  • 1/3 clove garlic
  • 1 tbsp sherry vinegar
  • 1/4 cup good extra virgin olive oil (plus a little extra for garnish)
  • 2 sprigs parsley, washed and chopped
  • salt and pepper to taste

Method
 

  1. Place all of the ingredients except the olive oil, parsley, salt and pepper into a blender. Blend until liquified, smooth and uniform in consistency.
  2. Drizzle olive oil slowly into the blender on low speed until it's fully emulsified into the rest of the ingredients.
  3. Strain through a mesh strainer with a ladle so you can push and get every drop leaving only seeds and skins behind.
  4. Add salt and pepper to taste.
  5. Garnish with a drizzle of olive oil and sprinkle with fresh parsley.