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Cold Tomato and Vegetable Gazpacho

(recipe, Williamsburg Farmers Market)

Introduction

Sous Chef Justin Tulip of Opus 9 Steakhouse demonstrated this tasty dish at the Williamsburg Farmers Market on August 7, 2010

Ingredients

1. 6 Ripe Tomatoes
2. 1 Red Onion (Finely Chopped)
3. 1 Cucumber (Peeled, Seeded & Chopped)
4. 1 Sweet Red Bell Pepper (Seeded & Chopped)
5. 2 Celery Stalks (Chopped)
6. 2 Tbsp. Fresh Parsley (Chopped Fine)
7. 2 Tbsp. Fresh Chives (Chopped Fine)
8. 2 Tbsp. Fresh Basil (Chopped Fine)
9. 1 Clove Garlic (Minced)
10. ¼ cup Red Wine Vinegar
11. ¼ cup Olive Oil
12. 2 Tbsp. Lemon Juice
13. 2 tsp. Sugar
14. Tabasco or other hot sauce to taste
15. Worcestershire Sauce to taste
16. 4 cups Tomato Juice
17. Salt & Black Pepper to taste

Steps

1. Core each tomato and lightly X the bottom of each with a sharp knife.
2. Blanch the tomatoes in boiling salted water for 10 seconds and move to an ice bath immediately.
3. Peel and seed the tomatoes saving the juice and discarding the seeds.
4. Combine with all other ingredients in a non-metal container and refrigerate overnight.