recipe 
yields
2 servings
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
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
For the heirloom tomatoes:
For the cucumber gazpacho:
steps
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.
Date Published: 07.14.15
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- From chefs Ryan Pera and Morgan Weber of Coltivare Pizza & Garden in Houston, Texas
