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Organic Farmers' Market Gazpacho

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    Organic Farmers' Market Gazpacho

    Garnish with fresh intention. Consider topping each bowl with a fine dice of red and yellow pepper, red onion, cucumber, and halved heirloom cherry tomatoes.

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    3 large red peppers, seeded
    1 medium English cucumber, seeded and peeled
    3 cloves garlic, peeled, cut in half (centre removed)
    4 cups (1 L) plum tomatoes, canned, pureed and strained (no seeds)
    1 medium red onion, peeled
    1/2 cup (125 mL) extra-virgin olive oil
    1/2 cup (125 mL) red wine vinegar
    1 cup (250) fresh bread
    Salt and pepper, to taste
    1 Tbsp (15 mL) Tabasco

    The day before you want to serve, roughly chop peppers, cucumber, and onion. Mix all ingredients in a glass dish and leave in fridge over night.

    To make, place all ingredients in a food processor. Puree until smooth. Strain the liquid then place in the fridge or on ice for 30 minutes to chill. Serve in ice-cold bowls.

    Serves 6.

    source: "C Restaurant", alive #298, August 2007

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    Organic Farmers' Market Gazpacho

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