Sizzling Summer Garden Fresh Gazpacho
Edible Garden Gazpacho
2 garlic cloves, peeled
3 ripe garden tomatoes, rough chopped
1 English cucumber, peeled
1 yellow or orange bell pepper, seeded and diced
½ sweet Vidalia onion, finely diced
3 tablespoons extra virgin olive oil
2 teaspoons balsamic vinegar
Juice of ½ of lemon
½ teaspoon ground cumin
¼ teaspoon of sea salt
Fresh cracked pepper to taste
¼ cup cilantro, chopped
1 avocado, diced
In a food processor, pulse garlic until minced. Add 3 rough chopped fresh tomatoes until pureed. Add ½ of peeled cucumber, ½ of seeded bell pepper, and pulse until pureed. Dice the remaining cucumber, bell pepper, and 1/2 sweet onion. Transfer puree to a large bowl.
Stir in the other half of diced cucumber, diced pepper, and onions for a chunky texture. Add extra virgin olive oil, balsamic vinegar, lemon juice, and season with cumin, sea salt, and pepper to taste. Stir in cilantro. Chill before serving. Garnish with diced avocado to serve.
Recipe by Chef Megan McCarthy
