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Gazpacho: Submitted by: Oilerie | Date Added: April 28th 2009
Listed in: Soups, Stews, Chili & Gumbo

1 clove garlic
2 teaspoons kosher salt
1 1/2 lbs vine-ripened tomatoes, preferably heirloom varieties, roughly chopped
1/2 lb cucumbers, peeled, seeded, and roughly chopped
1/2 green bell pepper, cored, seeded, and roughly chopped
2 scallions (white and green), roughly chopped
1/4 jalapeno, stemmed and chopped with seeds, if you like the heat
1/4 cup roughly chopped fresh flat-leaf parsley (1/2 small bunch)
2 tablespoons roughly chopped fresh mint leaves
Freshly ground black pepper
2 tablespoons Oilerie extra virgin olive oil, plus more for garnish
1 tablespoon Oilerie Balsamic vinegar
1 1/2 cups chilled tomato juice
4 ice cubes

Cooking Instructions

On a cutting board, lightly sprinkle the garlic with a pinch of the salt and smash it into a paste with the side of a cook's knife. Mix the garlic, tomato, cucumber, bell pepper, scallion, jalapeno, parsley, and mint in a large bowl. Season with the salt and pepper to taste. Stir in the olive oil and Balsamic and toss well. Add half of the vegetable mixture to the blender and pulse. Add half of the tomato juice and 2 ice cubes. Pour into a large bowl. Repeat with the remaining ingredients. Store in the refrigerator for at least 1 hour for the flavors to come together.

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