It's really about time to put this recipe away for the season, but I have to record it lest I lose it.
Ingredients
• 1 pint cherry tomatoes, halved (reserve six for topping)• 2 large red heirloom tomatoes, roughly chopped
• 3 stalks celery, roughly chopped
• 2 medium English cucumbers, roughly chopped
• 3 sprigs basil, rinsed
• Juice of 2 limes
• 1 small fennel bulb, roughly chopped
• 1 jalapeño pepper, roughly chopped
• 4 cloves garlic, chopped
• 2 tsp. salt
Broth
• Canned whole tomatoes
• 5 cups bottled organic tomato juice, chilled
• 1 bunch basil, leaves only, finely chopped
• Zest and juice of 1 lime
• 1 T celery salt
• 3 T sherry vinegar
• ⅓ cup olive oil
• Tabasco, salt, and pepper to taste
Toppings
• 6 cherry tomatoes, sliced horizontally
• 1 avocado, peeled and diced
• 1 bunch green onions, sliced thin
• 6 pink radishes, julienned
• Extra-virgin olive oil
Directions
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| Chop up the veggies for the marinade. |
Combine ingredients to marinate in a bowl and refrigerate, covered, overnight. The next day, process the marinated mixture on medium speed with a grinder attachment, forming ¼-inch pieces; place in a large bowl. Finely chop the whole tomatoes and add. Stir in the remaining broth ingredients. Season to taste with Tabasco, salt, and pepper.Serve gazpacho well-chilled, with toppings on the side; drizzle oil over soup. Yields 2.5 quarts (10–12 servings).
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