Gazpacho

1. 1

   In a large pot on medium high heat, saute garlic and red onion in olive oil until fragrant.

2. 2

   Next, add in heirloom tomatoes, cherry tomatoes, cucumber, green bell pepper, and jalapenos. Continue to cook for 5 minutes until tomatoes break down.

3. 3

   Pour the ingredients into a blender and puree until chunky. Add in chopped bread and pulse the blender a few times.

4. 4

   Pour the mixture back into the pot and add in vinegar, salt, and pepper. Serve slightly warm or chill in refrigerator for at least an hour to cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.