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Gazpacho

Mike Cisternino - Tavern at the Park

Seasonal
Soups & Sides
Summer

Ingredients
  • 10 Beefsteak tomatoes, cored and cut into 1 inch pieces
  • 1 red pepper, seeded & cut into 1 inch pieces
  • 1 green pepper, seeded & cut into 1 inch pieces
  • 1 yellow pepper, seeded & cut into 1 inch pieces
  • 1 yellow onion, peeled & cut into 1 inch pieces
  • 1 red onions, peeled & cut into 1 inch pieces
  • 4 cucumbers, seeded & cut into 1 inch pieces
  • 6 garlic cloves, crushed
  • 3 cup ice
  • Salt and peppers as needed
  • ½ cup tomato paste
  • ½ cup olive oil
  • ½ cup sherry vinegar
  • Salt and pepper
Method

Wash everything very well. In a 3 gallon bucket, combine all ingredients and let them marinate overnight.

The next day, use a stick blender or food processer to puree gazpacho (do not use blender, it will cause gazpacho to turn pink). Adjust flavor with tomato paste, olive oil and sherry vinegar. Strain though mesh colander or leave chunky.

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