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Tomato Gazpacho From Barnsley Resort


4 large vine ripe tomatoes, chopped

2 medium green bell peppers, chopped

1 large cucumber, chopped

1 jalapeno, chopped

½ red onion, chopped

1 garlic clove, chopped

1/2 cup basil leaves, chopped

3 oz red wine vinegar

8 oz olive oil

salt and pepper to taste


  1. Combine all ingredients except salt and pepper in a large bowl. Cover and refrigerate for at least 3 hours or up to 24 hours.
  2. After it marinades in refrigerator, puree until smooth and strain through a chinoise or fine mesh strainer.
  3. Season to taste with salt and pepper.
  4. Serve in a chilled dish and drizzle with olive oil and garnish with chiffonade basil.
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