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Lake Park Bistro Heirloom Tomato Gazpacho Recipe

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This recipe for Lake Park Bistro Heirloom Tomato Gazpacho is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 pounds heirloom tomatoes, cored and quartered, any variety
1 English cucumber, peeled, seeded and sliced (I used a regular cucumber)
1 medium sweet onion, peeled and cut into chunks
3-6 cloves of garlic, peeled
6 sprigs of Italian flat-leaf parsley (I used regular)
6 sprigs cilantro
6 sprigs tarragon, leaves only (I used dried)
4-6 leaves of basil
2 sweet red, yellow or orange bell pepper, cored, seeded and sliced
1 teaspoon pepper
1 teaspoon salt
1/2 teaspoon coriander
1/2 cup sherry vinegar (I used regular)
3/4 cup extra-virgin olive oil

Garnish: fresh diced tomatoes, cucumbers and pepita seeds (I didn't add)
Directions:
Directions:
-Combine all ingredients, except the garnishes and marinate overnight in refrigerator, covered.
-The following day, puree in a high-speed blender.
-Chill and serve garnished, if desired.
Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
I cut the recipe in half, however, I accidentally added full seasoning amounts of the original recipe. It tasted very good! You can mix and match and change up vegetables depending on needs.

 

 

 

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