Heirloom Tomato Gazpacho
Ingredients
6 large heirloom tomatoes diced into 1/4 inch cubes
1 medium red onion cut into 1/4 inch cubes
3/4 english or hothouse cucumber, peeled and cut into 1/4 inch cubes
1 1/2 red bell peppers cut into 1/4 inch cubes
1 1/2 yellow bell pepper cut into 1/4 inch cubes
1/4 cup fresh cilantro roughly chopped
2 tbsp red wine vinegar
1 lemon, juiced
1/2 tbsp tabasco
1/4 cup extra aged balsamic vinegar
Salt and fresh ground pepper
Preparation
In a bowl, combine tomatoes, seeds and juices, along with onion, cucumber and peppers. Add cilantro, red wine vinegar, lemon juice, and tabasco. Add a few pinches of salt and black pepper. Using hands, or two forks, squish vegetables into a juicy soup, leaving a few big pieces. Add oil in small increments, tasting as you go. Refrigerate for at least 1 hour before serving. Ladle soup into bowls and drizzle with balsamic vinegar.
Serves 8
SELF, August 11th, 2008
