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- 2 cups fresh, ripe tomatoes, chopped and seeded
- 1 cup chopped and seeded cucumber
- 1 cup chopped sweet onion
- 1⁄4 cup Anaheim pepper (you can also use pacillia or jalapeño peppers depending on the degree of spiciness you prefer)
- 1⁄2 cup roughly chopped king or queen-sized pimento-stuffed green olives
- 10 roughly chopped garlic cloves (approximately 2 tablespoons)
- 1⁄4 cup Spanish sherry vinegar
- 1⁄2 cup dry sherry wine
- Tomato Preparation: You will need 4 quarts of tomatoes, so approximately 10, 4-inch tomatoes; adjust if using a smaller variety. I prefer organically-grown Heirloom tomatoes, but Beefsteak or Roma will also work. Blanch 8 to 10 minutes, until skins look like they’re falling off and then place them in cold water momentarily. This is called shocking, where the temperature changes rapidly from hot to cold. Drain.
- Place all ingredients in a bowl and mix gently together. One portion at a time (there will be about four portions total), run ingredients through your food processor until fully pureed or adjust to meet your personal taste. Personally, I like my gazpacho in between.
- Season to taste using fine sea salt and fresh ground pepper.
- I like to serve it warm or kicked up by adding a bit of chili sauce. Keep in mind the peppers in the gazpacho will heat up. You may want to let the flavors bloom a bit before adding chili sauce.
Cafe at Adele’s https://www.adelesrestaurantandlounge.com/
Amount Per Serving
Calories from Fat 9
% Daily Value *
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Total Carbohydrates 6g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.