Summer Gazpachoas featured at the Be Wise Ranch Harvest DinnerIngredients- 1 quart rough chopped heirloom tomatoes
- 1 cup peeled, chopped cucumber
- 1/2 cup chopped red bell pepper
- 1 head parsley, picked
- 3 cloves garlic
- 1/2 cup good quality extra virgin olive oil
- 1 tablespoon sherry vinegar
- 1 teaspoon Sambal chili sauce
- Salt to taste
PreparationCombine all dry ingredients in a large bowl and store overnight to marinate. Puree all ingredients, except for olive oil, in blender on high until liquid. Adjust blender speed to low and slowly add oil, salt and pepper to taste. Pour through fine strainer if desired. |
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