Italian Gazpacho

Jim’s Italian Gazpacho Serves 4

This cold soup makes for a great appetizer or side dish.

Ingredients:

5 ea Heirloom Tomatoes

1 Cucumber

1/2 Onion

3 Garlic cloves

1/2 cup Extra Virgin Olive Oil

1 TB Balsamic Vinegar (we recommend violet label or ivory label)

1 TB Salt

Method:

Cut the tomatoes into quarters. Skin and cut the cucumber and onion. Skin and trim the garlic cloves.

Add everything above to the blender with the salt and vinegar and blend until it is liquid. Slowly drizzle in the extra virgin olive oil to emulsify, Strain out the seeds and tomato skin. Serve.

Garnish:

Garnish with croutons, balsamic vinegar (we recommend blue label), extra virgin olive oil, and fior di sale.