Tomato Gazpacho From Barnsley Resort

recipe heading-plus-icon

  • 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.
  • From Barnsley Resort in Adairsville, Georgia

Leave a Reply

Be the first to comment.