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  • Recipe

Marinated Tomato and Cucumber Gazpacho

Marinated Tomato and Cucumber Gazpacho

Ingredients

  • 3 ea. 10lb. cans
    Tomato, Sliced in Juice with Balsamic Herb, Canned Shelf Stable
  • 10 ea.
    Cucumber, Persian, Fresh Peeled
  • 1 lb.
    Mint, Fresh Herb Cello Pack
  • 2/2.5 lb.
    Creme Fraiche, Cultured rBST Free
  • 24 cloves
    Garlic, Peeled
  • 9 ea.
    Shallot, Peeled Fresh
  • 3 ea.
    Red Peppers
  • 2 c
    Basil, Fresh Herb
  • 1 c
    Sherry Vinegar
  • 2 c
    Olive Oil, Extra Virgin Imported from Italy (Salad Tin)

Preparation

Drain the Monarch tomatoes and reserve 2 cups of the liquid. Roughly chop all vegetables and herbs for blending. Working in batches, add the herbs and vegetables to a commercial blender. Add EVOO, vinegar and reserved tomato liquid as needed to help blend. Blend to your desired texture and transfer to a food-safe container. Adjust with salt, more vinegar or tomato liquid to taste. Chill for at least 4 hours to let the flavors meld. Portion 4 ounces into bowls before serving.

Yields: 100 portions