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Edible Backyard Gazpacho
2 garlic cloves, peeled
three ripe backyard tomatoes, tough chopped
1 English cucumber, peeled
1 yellow or orange bell pepper, seeded and diced
½ candy Vidalia onion, finely diced
three tablespoons additional virgin olive oil
2 teaspoons balsamic vinegar
Juice of ½ of lemon
½ teaspoon floor cumin
¼ teaspoon of sea salt
Recent cracked pepper to style
¼ cup cilantro, chopped
1 avocado, diced
Peeled shrimp (non-obligatory garnish)

In a meals processor, pulse garlic till minced. Add three tough chopped contemporary tomatoes till pureed. Add ½ of peeled cucumber, ½ of seeded bell pepper, and ¼ cup of the diced onion to and pulse till pureed. Cube the remaining cucumber, bell pepper, and onion. Switch puree to a big bowl.

Stir within the diced cucumber, diced pepper and onions for a chunky texture. Add additional virgin olive oil, balsamic vinegar, lemon juice and season with cumin, sea salt, and pepper to style. Stir in cilantro. Chill earlier than serving. Garnish with diced avocado and peeled shrimp to serve.

Recipe by Edible Backyard Chef Megan McCarthy