Chef Sarig's Cool Gazpacho

Thanks to Chef Sarig Agasi (left) of Zely & Ritz for celebrating National Farmers’ Market Week with us and serving his refreshing gazpacho on August 8! Chef Sarig used market ingredients to make this delicious soup.

Thanks also to nutritionist Marda Heuman (right) for sharing her expertise about the health benefits of eating the foods available at market.

Summer Gazpacho

Ingredients

• 12 large heirloom tomatoes
• 1 onion
• 1 English cucumber or other seedless variety
• 1 sweet pepper – any color
• 6 cloves garlic
• 2 Tbl Salt – real salt, sea salt or kosher salt – not course
• 2 tsp Black Pepper – freshly ground
• ½ cup sherry vinegar
• 12 leaves of fresh basil
• Cherry tomatoes

Preparation

Cut, core and dice tomatoes. Peel and dice onion. Scrape seeds out from cucumber and dice – keep skin on. Take out seeds and dice pepper. Peel & dice garlic.

Mix all the above ingredients in a large stainless steel bowl. Add 2 Tbl salt & 2 tsp freshly ground black pepper. Add sherry vinegar and cover with plastic wrap. Marinate vegetables in refrigerator over night. Add fresh basil leaves just before blending well in blender.

To Serve

Serve cold and garnish with cucumber slivers and a few sliced floating cherry tomatoes. Serves: 10-12, depending on serving size.