Amagansett Gazpacho

4 large fresh tomatoes, peeled, seeded and diced
3/4 English cucumber, peeled, seeded and finely diced
1/2 large red bell pepper finely diced
1/2 medium size red onion finely diced
1 1/2 large stalks celery finely diced
1 large jalapeno – 1/2 with seeds removed and diced. The second 1/2 diced with seeds and reserve this 1/2.
2 cloves garlic, minced
Zest of one lime
2 tbsp good red wine vinegar
1 tsp finely minced fresh oregano
3 tbsp flat leaf parsley, finely minced
2 tbsp chives, finely minced
1 tsp salt
1/2 tsp ground cumin
1/4 tsp cayenne pepper, more or less to your taste
1 pint cherry tomatoes – an assortment of red and yellow is best
1/4 cup extra virgin olive oil
Juice of one lime
1 tbsp balsamic vinegar
1 tsp Worcestershire sauce
4 – 6 dashes of Tabasco
1 tbsp 20 year old balsamic vinegar
Salt & pepper to taste

Combine diced tomatoes, cucumber, bell pepper, onions, celery, 1/2 jalapeno with the seeds removed, oregano, parsley, chives, cumin, cayenne, lime zest, 1 tbsp red wine vinegar and 1 tsp salt in large bowl and set aside.

Place cherry tomatoes, olive oil, lime juice, garlic, remaining minced jalapeno with seeds, 1 tbsp red wine vinegar, 1 tbsp regular balsamic vinegar and Worcestershire sauce in blend, cover and process until smooth. Taste and add salt as needed. Pour pureed mixture into the bowl of the tomato and diced vegetables; stir to combine.

Place about 1/2 of the combined tomato mixture, making sure to include the diced vegetable as well. Cover and puree until smooth. Return pureed mixture to the remaining tomato/vegetable mixture and combine well. Add 1 tbsp 20 year old balsamic vinegar and a few dashes of Tabasco and stir again. Taste again for salt, adding a little at a time until taste. Cover and refrigerate for at least 4 hours or over night.

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