I had some CSA tomatoes piling up in my fridge last week so I figured I’d make gazpacho, which I’ve never made before! I basically knew how to make it, but I wanted to put a twist on it with some other ingredients in my kitchen.
Naturally…it came out amazeballs! Gazpacho is so easy to make, and adding some flair to it was fun and of course, super yummy.
[I had 3 large ones]
[I used 1]
[I chopped up 2 – Ina used red onion, I only had yellow and it still tasted fine!]
+ Minced garlic
+ Kalmata olives
+ Olive oil
+ Red wine vinegar
+ Pepper & Sea salt
Directions+ Slice tomatoes, slice cucumber, chop up onions- place in a food processor and blend until smooth
+ Add in as much pepper, sea salt, garlic, parsley, oregano, & basil as you want
+ Add in about 4 tablespoons of olive oil and 4 tablespoons of red wine vinegar
+ Slice up Kalmata olives and add
+ Blend all of those ingredients until smooth, taste and see if you need to add in more garlic or herbs
+ I chilled my gazpacho for about 5 hours
+ Rather than folding in the feta as Ina’s recipe did, I just used it as a garnish- this recipe has such a strong flavor that adding the feta cheese on top [rather than have it marinating in the gazpacho] created a really great contrast with the flavoring!