Heirloom Gazpacho
Recipe - The Fresh Grocer - Corporate
Heirloom Gazpacho
Prep Time45 Minutes
Servings2
0Ingredients
1/2 lb heirloom tomato (seeded and diced)
1/4 cup hothouse cucumber (peeled and diced)
1/4 cup white onion (diced)
1/4 tsp garlic (minced)
1/2 tsp cumin powder
1/2 tsp smoked paprika
1 tbs kosher salt
1/4 tsp white pepper (optional)
1/2 cup extra virgin olive oil
1/2 tbs sherry wine (1oz)
Directions
1. Combine all of the ingredients in a blender and process until smooth. Store the processed gazpacho covered in the fridge for at least 30mins to allow the flavors to marry each other.
Serve: Before you serve, mix the gazpacho well. Top with extra virgin olive oil and basil.
45 minutes
Prep Time
0 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Ugly Ripe Tomato, 1 ct, 8 oz, 8 Ounce
$2.50 avg/ea$4.99/lb
Fresh Cucumber, 1 each, 1 Each
3 for $1.99
$0.66 was $0.89
White Onion, 1 ct, 13 oz, 13 Ounce
$1.86 avg/ea$2.29/lb
Fresh Garlic, 4 Ounce
$1.20 avg/ea$4.79/lb
Badia Ground Cumin, 2 oz, 2 Ounce
$2.39$1.20/oz
McCormick Smoked Paprika, 0.9 oz, 0.9 Ounce
$4.19$4.66/oz
Morton Coarse Kosher Salt, 48 oz, 48 Ounce
$3.99$0.08/oz
Botticelli Red Cherry Peppers, 15.8 oz, 15.8 Ounce
$5.99$0.38/oz
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz, 68 Fluid ounce
$37.49$0.55/fl oz
Holland House Sherry Cooking Wine, 16 fl oz, 16 Fluid ounce
$4.99$0.31/fl oz
Directions
1. Combine all of the ingredients in a blender and process until smooth. Store the processed gazpacho covered in the fridge for at least 30mins to allow the flavors to marry each other.
Serve: Before you serve, mix the gazpacho well. Top with extra virgin olive oil and basil.