A Gazpacho Recipe to Die For

Raid your garden for this gazpacho recipe from Vert Kitchen.

Photo by Cassandra Stiltner

Vert Kitchen Gazpacho

5 large, ripe tomatoes
1 cucumber, peeled and seeded
1 green or Anaheim pepper, seeded
1 slice of white bread
4 cloves of garlic
1/3 c. sunflower oil
1/4 c. apple cider vinegar
3 tsp. sea salt
2 to 3 c. cold water

Place the first eight ingredients into the blender. Cover with the cold water. Allow ingredients to marinate for 10 minutes. Blend on high until smooth and creamy. Refrigerate for at least 4 hours before serving. Best made the day ahead.

Serve in cups and sip—no spoons required. Garnish with diced cucumbers and a drizzle of Spanish olive oil.

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“This is perfect on a hot day. It’s so simple and refreshing. I keep a big pitcher in my refrigerator at home.” —Vert Kitchen chef Noah Stephens

Vert Kitchen
704 S. Pearl St.