Custom-colored gazpacho
LeHoullier says this recipe was developed by chef Sarig Agassi formerly of Zely and Ritz restaurant in Raleigh, North Carolina.
Servings
6-8servings
Servings
6-8servings
Instructions
  1. In a large bowl, combine diced tomatoes, onion, cucumber, and sweet pepper.
  2. Add salt, pepper, and vinegar to the vegetables. Marinate for 24 hours in the refrigerator.
  3. Add basil to the vegetables and puree the mixture.
  4. Garnish the gazpacho with extra virgin olive oil and cherry tomatoes (halved). Serve chilled.