Tomato Gazpacho
Ingredients
- 4 ripe Certified SC Grown tomatoes, diced
- 1 Certified SC Grown cucumber, diced
- 1 Certified SC Grown red bell pepper, diced
- 1 small red onion, diced
- ¼ cup apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Sriracha
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Place the tomatoes, cucumber, bell pepper, onion, apple cider vinegar, olive oil, Sriracha, salt, and pepper in a large, deep bowl.
- Using an immersion blender, blend until the vegetables are finely chopped and the soup reaches your desired consistency. The gazpacho should retain some texture rather than being completely smooth.
- Taste and adjust the salt, pepper, or Sriracha as desired.
- Cover and refrigerate for at least 1 hour to allow the flavors to develop.
- Stir well and serve chilled.
