Custom-colored gazpacho
LeHoullier says this recipe was developed by chef Sarig Agassi formerly of Zely and Ritz restaurant in Raleigh, North Carolina.
Ingredients
- 12 large heirloom tomatoes
- 1 leek or sweet onion
- 1 cucumber
- 1 sweet pepper
- 2 tbsp. salt
- 2 tsp. black pepper
- 1/2 cup sherry vinegar
- 12 basil leaves
- Halved cherry tomatoes for garnish
- Extra virgin olive oil for garnish
Instructions
- In a large bowl, combine diced tomatoes, onion, cucumber, and sweet pepper.
- Add salt, pepper, and vinegar to the vegetables. Marinate for 24 hours in the refrigerator.
- Add basil to the vegetables and puree the mixture.
- Garnish the gazpacho with extra virgin olive oil and cherry tomatoes (halved). Serve chilled.