Camelina Gazpacho Recipe
An extra healthy twist on a traditional summer recipe. A refreshing way to use those tomatoes coming out of your garden in late August.
ingredients:
10 ripe tomatoes - peeled and chopped
1 medium purple onion - finely chopped
1 cucumber - peeled, seeded, chopped
1 sweet red or yellow bell pepper - seeded and chopped
2 stalks celery - chopped
1-2 tablespoons chopped fresh parsley
2 clove
Fresh Garlic - ideally Hardnack Garlic - minced
1/4 cup
Katz Trio Red Wine Vinegar 1/4 cup
Camelina Oil 2 tablspoons freshly squeezed lemon juice
2 teaspoons
India Tree Superfine (Caster) Sugar Noirmoutier Fine Gray Sea Salt and fresh ground
Tellicherry Peppercorns to taste
1 teaspoon ground
Controne Hot Chili Pepper 2 cups tomato juice, or 1 can
Rega San Marzano Tomatoes - blended
directions:
1. Combine all ingredients in food processor and blend to desired consistency. You want it to have some texture.
2. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight. This will allow flavors to blend.
Serves 8-10.