Served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt, and lunch all at the same time. Chefs Matt Brown and Ryan Ruffell prepared this dish, among others, at R&R Farm Stroll 2015 and have shared their recipes with us!
We have everything you need here at Rype & Readi!
1 cup chopped red onions
1 cup chopped Poblano pepper
1 cup chopped English cucumber
1 cup perfectly ripe chopped and peeled tomatoes
1 1/2 teaspoons chopped garlic
1 1/2 teaspoons kosher salt
1/4 cup tomato paste
1 tablespoon white wine vinegar
1/4 cup plus 2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
3 cups good quality tomato juice (we used San Marzano)
Sprig of thyme
Step 1: Mix all ingredients and allow to marinate overnight.
Step 2: Remove sprig of thyme and blend in a blender.
Step 3: Serve and enjoy!