GOLDEN GAZPACHO

GOLDEN GAZPACHO

Ready in 30 minutes
Serves 6 people

Ingredients

  • 2 1/2 pounds ripe yellow tomatoes 
  • 3 Persian cucumbers (English cucumbers will work too)
  • 1/2 jalapeño, seeded and cut in half 
  • 4 cilantro sprigs, plus 12 cilantro leaves 
  • 2 garlic cloves, coarsely chopped 
  • 2 tablespoons red wine vinegar 
  • 1/3 cup KMRelief HEMP Pepperoncini oil (335mg HEMP, 55mg per serving)
  • Kosher salt and freshly ground black pepper 
  • 3 tablespoons diced red or orange sweet pepper 
  • 3 tablespoons diced red onions 
  • 18 small cherry tomatoes, cut in 
  • Half tablespoon of KMRelief HEMP Pepperoncini oil, for drizzling

Preparation

  1. Combine all ingredients together in a blender or food processor.  Puree for 1 minute, or until the soup reaches your desired consistency.  Taste and season with extra salt, pepper and/or cumin if needed.
  2. Refrigerate in a sealed container for 4 hours, or until completely chilled.
  3. Serve cold, topped with your desired garnishes.
  4. Toss the diced sweet pepper, onion and cucumber together in a small bowl. Pour the gazpacho into 6 chilled soup bowls and scatter the pepper mixture over the soup. Season the cherry tomatoes with salt and pepper and place 6 cherry tomato halves and 2 cilantro leaves at the center of each bowl. Finish each soup with a drizzle of KM Red Pepper Oil. 

Notes

One of those magical recipes in which you combine a few simple ingredients and end up with an unexpectedly dramatic result. It's a foolproof recipe. As long as you have a blender and really great tomatoes, this refreshing gazpacho is a guaranteed crowd-pleaser.

Read more

Oven Roasted Chicken Thighs

Oven Roasted Chicken Thighs

Hemp Avocado Toast

Hemp Avocado Toast