Navidi's Gazpacho

Navidi's Gazpacho

Serves 4-6


• 3 cups roughly chopped ripe tomatoes

• 1 cucumber, seeded and minced (save a little of it to use as a garnish) 

• 1/2 bell pepper, chopped

• 1/3 cup packed parsley

• 2 medium cloves garlic

• 1 Tbsp fresh dill

• 1/2 cup tomato juice

• 1/2 cup water

• 2-3 Tbsp sherry vinegar

• 2 small slices crusty artisan bread, soaked briefly in water and then squeezed out

• salt and pepper to taste

• 1/3 cup Navidi's Seasonal Extra-Virgin Olive Oil (a robust variety works well here)

Directions: Set the olive oil aside and blend all other ingredients in a blender until smooth.  Slowly add the olive oil to the mix in a thin stream while blending.  Refrigerate at least 2 hours.  Then taste and adjust seasonings as necessary.  If you prefer a thinner gazpacho, omit bread and add additional tomato juice.  You can also strain the blended mix.  Top with a variety of garnishes, such as minced cucumber, radish, avocado, and fresh herbs.  Serve with some crostini on the side.  Enjoy!