Green Bee Gazpacho
Ingredients
- 4 each padrón peppers
- 2 1/2 pounds Green Bee tomatoes, chopped
- 1 each English cucumber, peeled and chopped
- 1 small sweet yellow onion (like Vidalia or Maui)
- 1 clove garlic
- 1/4 cup sherry vinegar
- 1/2 cup extra virgin olive oil
- to taste Salt and pepper
- for garnish Chopped parsley
Instructions
- Combine peppers, tomatoes, cucumber, onion, garlic, and vinegar in a blender. Purée until smooth.
- Add the oil and purée just to incorporate. Don’t overprocess.
- Strain through a chinoise and season to taste with salt and pepper.
- Refrigerate until well chilled. To serve, garnish with a drizzle of olive oil, diced tomatoes, and parsley.
