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Farm Tomato Gazpacho | Great Performances


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Farm Tomato Gazpacho
by Brent Sims, Executive Sous Chef of Venues

Serves 4-8


6-7 large, ripe farm tomatoes (can substitute a mix of heirloom and beefsteak varieties, preferably local!)

1 large cucumber, peeled, seeded and diced small

1 clove garlic, minced

2 tbsp red onion, chopped 

2 tbsp cilantro and/or 2 tbsp parsley, chopped

1 tsp mint, chopped

1 lime, juiced

4 tbsp extra-virgin olive oil

Kosher salt to taste

1 large pinch aleppo pepper (Or a blend of cayenne and paprika.)


1) Cut the top of the core away from tomatoes, and discard the core. 

2) Add all ingredients to a blender, mixing well. Pulse in blender and strain through a colander.

Adjust seasoning and serve chilled.

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