Monday, August 13, 2012

Fabio Vivani’s Cold Gazpacho


1 quart tomato juice
2 red bell peppers
1 green jalapeno
1 large English cucumber
20 leaves of fresh basil
pinch salt
3 Tbsp. red wine vinegar
1-2 cloves garlic, minced
6 Canned plum tomatoes
additional basil leaves for garnish
extra virgin olive oil for drizzling
salt and fresh ground black pepper, to taste

Pour tomato juice into a jar blender. Slice one red pepper, the entire jalepeno, and half of the cucumber, and add to blender. Add basil leaves, pinch of salt, and red wine vinegar.  Slice three of the canned plum tomatoes, and add to blender.  Puree until no chunks remain.  Transfer soup to a bowl and refrigerate for at least 30 minutes, until ready to serve.  To serve, ladle soup into bowls.  Dice the remaining red bell pepper, cucumber, and plum tomatoes.  Chop basil for garnish.  Generously garnish each bowl with diced tomatoes, cucumber, basil, and red peppers.  Drizzle with olive oil, and salt and pepper to taste.
Haylee’s Note:
My husband, Darin, saw this recipe on Yahoo.  When he told me about it, honestly I didn’t think is sounded very good, but I was AMAZED at how delicious it actually was!  I don’t think it gets much healthier, especially since we made our own tomato juice, and everything had JUST been picked out of our garden!  For the original recipe click HERE.

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