Farm Tomato Gazpacho
6-7 large, ripe Farm tomatoes (can substitute a mix of heirloom and beefsteak varieties, preferably local!)
1 large cucumber, peeled, seeded and small diced
1 clove minced garlic
2 T chopped red onion
2 T chopped cilantro and/or 2 T chopped parsley
1 t chopped mint
1 lime, juiced
4 T 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 the tomatoes, and discard the core.
2. Add all the ingredients to a blender, mixing well. Pulse in the blender and strain through a colander.
3. Adjust seasoning and serve chilled.