Camelina Gazpacho Recipe


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.

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

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.