Kumato Tomato Gazpacho
Total
5 min
Ingredients
- Kumato tomatoes
- English or persian cucumber
- Raw garlic clove
- Sherry or red wine vinegar
- Shallot
- Any white bread
- Olive oil
- Cumin
- Salt
- Red pepper flakes
Instructions
- 1
Put all ingredients in blender
Chuck everything into a high speed blender -- I use my Vitamix. Large chunks are OK - tomatoes cut in half, cucumber in quarters. The garlic and shallot can stay whole
- 2
Blend!
Blend for longer than you think you need to. Gazpacho is best when it is silky smooth. After about 1 minute and 15 seconds, taste and see if it needs more vinegar, olive oil, salt, or pepper. Add what's needed and blend again to combine.
- 3
CRITICAL: Chill gazpacho before serving
The shallot and garlic will be very sharp at this point. Do not serve right away. Chill in the fridge (I put mine in mason jars) for at least 3 hours. Before serving, shake up or mix, and top with a drizzle of olive oil. (I enjoy my gazpacho in a glass with ice, sipped through a straw. You do you.)