Green Bee Tomato Gazpacho
Ingredients
- 2 pounds Green Bee tomatoes or other ripe green tomatoes sliced in half
- 1 half large cucumber or 3 mini-cucumbers chopped into large pieces
- 1 green pepper seeded and chopped into large pieces
- 1 jalapeño pepper seeded, if desired
- 2 large shallots chopped into large pieces
- 4 medium garlic cloves
- 1 cup packed fresh basil leaves
- 1/3 cup packed fresh mint leaves
- 1/4 cup Champagne or white balsamic vinegar
- 2 tablespoons fruity extra virgin olive oil
- 1 teaspoon Kosher salt or to taste
Instructions
- Combine cucumbers, green pepper, jalapeño pepper, shallots, garlic, basil, mint leaves, vinegar and olive oil in a blender, food processor or Vitamix, and purée until smooth.
- Add salt and taste. If needed, add a bit more vinegar and/or olive oil. Purée again until smooth.
- Transfer gazpacho to a large bowl. Cover and chill at least 1 hour before serving. Can be made 1 day in advance.
Notes
* You may need to purée it in two batches, depending on the size of your container. This recipe made about 48 ounces and fit well into my 64 ounce Vitamix container.
