In celebration of National Fresh Tomato Day we are celebrating our beloved mascot, in a refreshing Gazpacho Recipe, using only the freshest Cherry Tomatoes from our friends at Del Cabo!
Spring Time Gazpacho
Ingredients:
- 1 English cucumber, save some for garnish
- 2 Pints of Cherry Tomatoes, save some for garnish
- A Quarter of a container of Mollie’s Roasted Red Bell Pepper
- 1 shallot, rinsed
- 2 garlic cloves
- ¼ cup chopped fresh cilantro, plus more for garnish
- 3 tablespoons of Nonna Luisa’s Balsamico Di Modena
- ½ cup Mollie Stone’s Small Batch Organic California Premium Extra Virgin Olive Oil, plus more for drizzling
- 1¼ teaspoons sea salt
- ¼ teaspoon freshly ground black pepper
Instructions:
- Finely chop ¼ of the cucumber and reserve for garnish.
- Peel the remaining cucumber, cut into chunks, and transfer to a blender. Add the tomatoes, red bell pepper, shallot, garlic, cilantro, vinegar, olive oil, salt, and pepper. Blend until smooth. Season to taste and chill for at least 2 hours.
- Serve the soup garnished with the reserved diced cucumber, cherry tomatoes, fresh herbs, drizzles of olive oil, and freshly ground black pepper.
Find everything you need for this recipe and much more at your local Mollie Stone’s Markets. Click HERE to find a market near you!
