Gazpacho

Ingredients

Yield:

10 servings

• • 20 Heirloom Tomatoes, various colors and sizes
  • 3 Red Bell Peppers, chopped
  • 1 Red Onion, chopped
  • 10 cloves of garlic, stems removed, chopped
  • 3 Cucumbers, peeled and chopped
  • 1 bunch parsley, no stems
  • 1oz Sriracha
  • 4oz Sherry Vinegar
  • 2 Slices Sourdough Bread, toasted without crusts
  • Salt to Taste

Preparation

Difficulty:

Easy

Time:

30 MinutesPreparation

Total Time:

12 Hours

1. 1. Chop vegetables and combine all ingredients in a 12qt container. Let sit overnight. The salt will release a lot of liquid. Puree in small batches in a food processor. Puree again in a blender until completely smooth. Season to taste and garnish with sourdough cubes. Freezes beautifully.