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An easy way to use up tomatoes and other garden veggies!
3 lbs heirloom tomatoes or red tomatoes cored and coarsely chopped
1 seedless cucumber, peeled and chopped
1 large red bell pepper, seeded, cored and chopped
1 jalapeno, seeded, cored and minced
2-3 T sherry vinegar
3-4 T extra virgin olive oil
Salt and freshly ground black pepper
Combine all ingredients in a Cuisinart or blender, putting the tomatoes in first. I like a smooth gazpacho, but you can either blend until smooth or leave chunky. Let the soup sit at room temperature for ½ an hour to combine flavors. Adding the salt, pepper and other herbs at this time is appropriate. Can be made one day ahead, bring to cool room temperature before serving.
Pedroncelli Winery ~ A Sonoma County Tradition Since 1927