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Cucumber Gazpacho with Heirloom Tomatoes


For the heirloom tomatoes:

1 pound heirloom tomatoes, sliced (use a variety of shapes and sizes)

½ cucumber, peeled, deseeded, and sliced

¼ cup arugula

2 ounces feta (preferably from your local cheese maker)

2 tablespoons extra virgin olive oil

Juice of 1 lemon

Coarse sea salt and freshly ground pepper

For the cucumber gazpacho:

1 pound cucumbers

½ pound green seedless grapes

1 bunch green onion, tops only

Juice of 2 lemons

½ cup extra virgin olive oil

Salt and pepper


Prepare the tomatoes for the gazpacho

In a medium bowl, combine tomatoes and cucumbers. Drizzle liberally with olive oil and fresh lemon juice and season to taste with salt and pepper. Add arugula and feta and toss lightly. Set aside until ready to plate.

Make the cucumber gazpacho

Add all ingredients to a blender and purée. Season with salt and pepper.

Print Recipe