from Joya Restaurant in Palo Alto
submitted by Sue
Gilbert
makes about 8
servings
10 Roma tomatoes, cored & peeled
½ red onion, peeled
1 English cucumber, peeled & seeded
1 red bell pepper, seeded
1 garlic clove, peeled
¼ cup sherry vinegar
6 basil leaves
½ teaspoon pimenton
1 cup extra virgin olive oil
Using
a food processor, puree tomatoes, onion, cucumber, pepper, garlic, sherry
vinegar, basil and pimenton. Add olive oil slowly to emulsify. Season with salt
and pepper.
There are many wonderful gazpacho recipes,
and this is one of my favorites.
No comments:
Post a Comment