Zesty Heirloom Gazpacho

  1. Combine 3/4 cup water and bread in a small bowl; let stand 10 minutes.
  2. Heat a grill pan over high heat; coat pan with cooking spray. Arrange onions in pan; grill onions 90 seconds on each side or until charred and softened. Coarsely chop.
  3. Combine bread mixture, yellow tomatoes, 3 tablespoons olive oil, vinegar, and next 5 ingredients (through serrano) in a blender; process until smooth. Place in a large bowl. Stir in green onions, red tomato, green tomato, zucchini, and 3 tablespoons cilantro. Cover and refrigerate at least 1 hour. Stir well before serving. Place about 3/4 cup soup in each of 8 chilled bowls. Top evenly with remaining 2 tablespoons each oil and cilantro.

water, bread, cooking spray, green onions, yellow heirloom tomatoes, extravirgin olive oil, sherry vinegar, ginger, kosher salt, garlic, serrano chile, red heirloom, green, zucchini, fresh cilantro

Taken from www.myrecipes.com/recipe/zesty-heirloom-gazpacho (may not work)

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