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Gazpacho and Tomato Salad

Date Added: Jul 6, 2010 Spanish Appetizers
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Prep Time

10 mins

Cook Time

0 mins

Ready In

10 mins

Serving

4

*to adjust serving size click on "serving box".

Description

This is a Light and Versatile no-cook dish. A refreshing cold soup of blended tomatoes, cucumbers, onions, and peppers. Served with an Heirloom Tomato Salad and Great for the summer when the produce is at it's Best. Can be served with grilled chicken, shrimp, or what ever you like.


Ingredients

  • 3/4  Cup(s) Olive Oil, good quality
  • 1
  • 1  Cup(s) Red Pepper, sliced
  • 2
  • 1  Cup(s) Red Onion, sliced
  • 3
  • 1  Cup(s) Cucumbers, peeled and seeded
  • 4
  • 1  Cup(s) Tomatoes, diced
  • 5
  • 4  Cup(s) Tomato Juice
  • 6
  • 2  Table Spoon(s) Red Wine Vinegar
  • 7
  • 2  Tea Spoon(s) Tabasco
  • 8
  • 2  Table Spoon(s) Fresh Lemon Juice
  • 9
  • 1  Tea Spoon(s) Sea Salt
  • 10
  • 3  Table Spoon(s) Micro Greens or Chiffonade Greens
  • 11

Directions

    1. Place all vegetables in a blender
    2. Add vinegar, lemon juice, tabasco and sea salt and blend until smooth
    3. Slowly add in olive oil while blending
    4. Place the gazpacho in a bowl
    5. Place tomato salad to one side and wedge of cheese on the other
    6. Top with micro greens and drizzle with extra virgin olive oil

    Tomato Salad

    Ingredients

  • 8 Each Heirloom Cherry Tomatoes, halved
  • 1 Table Spoon(s) Olive Oil
  • To Taste Salt & Pepper
  • ½ Tea Spoon(s) Chives
  • 1 Each Wedge of Mecox Bay Cheese
  • 1 Tea Spoon(s) Extra Virgin Olive
  • Directions

    1. Dress cherry tomatoes with olive oil and chives
    2. Season with salt and pepper to taste

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