Go-To Gazpacho

Written By Mallory Bush

Go-To Gazpacho

By Mueller Market Chef Julia Whitehorn

Ingredients:

  • Heirloom Tomatoes (Growtopia, B5 Farm)

  • Japanese cucumber (B5 Farm)

  • White or yellow onion (B5 Farm)

  • Lunchbox peppers (VRDNT Farm)

  • Jalapeño (VRDNT Farm)

  • Basil (VRDNT Farm)

  • Willie’s Wildfire hot sauce (Vermillion Farms)

  • Olive Oil

  • Salt & Pepper to taste

  • To serve: Sundried tomato sourdough crackers (the Sourdough Project), chips, or crusty bread of choice!

Directions

  • Quarter 2-3 large tomatoes and add to blender/ food processor (leaving a few medium tomatoes aside)

  • Drizzle in 1-2 tbs of hot sauce along with a crack of salt and pepper

  • Blend together until puree forms

  • Finely dice the rest of your veggies (bell pepper, jalapeño, onion, tomatoes)

  • Add diced veggies to the tomato purée mixture together and blitz once just so all ingredients are fully combined.

  • Chiffonade basil by rolling the leaves into itself and and slicing into thin strips

  • Gently stir in the basil, adding a light drizzle of olive oil to the mix

  • Let chill in the fridge at least an hour to let flavors fully marinate

  • Garnish with a drizzle of balsamic vinegar (optional), fresh basil, and cracked pepper / kosher salt

  • Scoop into bowls and dip with your favorite bread/crackers! Or – if you can’t wait… thicken it up with extra tomatoes and serve as a salsa with chips.

Mallory Bush
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