Plant Oriented Cooking

RECIPE: Gazpacho

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  • 6 to 8 large beefsteak or other full-flavored tomatoes
  • 1 small sweet yellow or red onion, chopped
  • 4 garlic cloves
  • 6 Tbs. red wine vinegar, or to taste
  • 2 regular or 1 English (hothouse) cucumber, halved, peeled, seeded and diced
  • salt and freshly ground pepper, to taste
  • 1 tablespoon chopped tarragon, optional
  • 1 small green bell pepper, seeded and finely diced
  • crusty rustic bread

Optional Toppings

  1. Reserved cucumber, diced
  2. 8 cherry tomatoes, diced finely
  3. 2 hard boiled eggs, crumbled
  4. 1 ear of corn, blanched and kernels sliced off
  5. 1/2 avocado, diced finely
  6. 1 small shallot, chopped finely
  7. olive oil


  1. Blanch the tomatoes in boiling water for 1 minute. Rinse them under cold water to cool them and stop the cooking process. Peel, core, seed and dice them.
  2. Blend together the tomatoes, pepper, 3/4 of the cucumber, onion, garlic, tarragon and a dash of chili flakes until very smooth in texture. Stir in the vinegar, olive oil, season with salt and pepper and transfer to a container. Cover and refrigerate for 2 hours, or overnight so that the flavors develop even more.
  3. Serve with bread and a mixture of hard boiled egg, chopped tomato, cucumber, avocado, shallot and corn. Add a drizzle of of olive oil and season with more salt or pepper and oil if necessary.




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