Heirloom Tomato Gazpacho


2 pounds ripe heirloom tomatoes, roughly chopped

1 cucumber, seeds removed, roughly chopped

1 small red onion, chopped

1 green bell pepper, chopped

2 tablespoons minced garlic

1 jalapeño pepper, chopped

1 cup cubed bread (French or rustic bread)

2 tablespoons red wine vinegar

2 tablespoons lime juice

4 tablespoons olive oil

2 tablespoons chopped fresh cilantro

Salt and black pepper to taste


Combine all ingredients in a blender (in 2 to 3 batches, as everything will not fit into the blender at once). Blend until very smooth. Place in a bowl, stir the blended batches together and refrigerate for a few hours to allow the flavors to meld. Taste for salt and black pepper and serve chilled.

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