Gazpacho made with Fresh Jalapeno Olive Oil and Fire Cider Balsamico Bianco Tonic.
Ingredients
- 6-7 medium vine-ripened tomatoes
- 1 green Cubanelle pepper
- 1 cucumber
- ½ of a small white onion
- 1 medium clove garlic
- ¼ cup Fresh Jalapeno olive oil plus extra for drizzling
- 1 splash Fire Cider Balsamico Bianco Tonic
- 1 pinch salt plus extra for garnish
- toppings such as diced green apple, fresh jalapeno, fresh basil leaves, onion, pepper, croutons, or hard-boiled eggs optional
Instructions
- Thoroughly wash and dry the vegetables.
- Peel the tomatoes if desired, then coarsely chop them.
- Split the pepper in half lengthwise and discard the seeds and membranes, then cut it into a few smaller pieces.
- Peel the garlic, cut it in half lengthwise, and remove the core. This part of the clove can add bitterness when the garlic is eaten raw.
- Peel and quarter the onion.
- Peel the cucumber and cut it in half. Add half to the blender and save the other half for a topping.
- Add the tomatoes to a powerful blender, then add the pepper, garlic, onion, and cucumber. Blend on low speed until the vegetables are mostly chopped, then blend on high speed until it is puréed.
- Season with the salt and vinegar. Keep the blender running on a slow speed and slowly add the olive oil until it’s emulsified.
- Taste and adjust the salt and vinegar to taste. Thicken as desired with stale bread or croutons, or thin it down with ice-cold water.
- Pour the gazpacho through a chinois strainer to remove any tomato skins or small lumps, then refrigerate for at least 30 minutes, or until ready to serve. It will keep in the fridge for 4-5 days.
- Serve the gazpacho cold in glasses or in small bowls garnished with a drizzle of olive oil, a splash of Fire Cider Balsamico Bianco Tonic, a sprinkle of salt, or with other toppings.