Ingredients
- 2 pounds Houweling's Tomatoes on the Vine
- 1 whole Houweling's Long English Cucumber, peeled
- 1/2 cup chopped red bell pepper
- 1 cup cilantro
- 1 jalapeno
- 1 medium garlic clove
- 1/4 cup extra-virgin olive oil
- 1 lime
- 2 teaspoons sherry vinegar
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup green onion
- 4 thin slices of smoky bacon
- 2 tablespoons pine nuts
Servings: people
Units:
Instructions
- Using either a BBQ, a gas stove or a grill pan, grill tomatoes, jalapeno and red pepper for about 5 minutes, until lightly charred. Transfer to a bowl and cover with plastic wrap to steam for 5-10 minutes. *Can easily skip grilling the tomatoes & just use them whole & raw.
- Meanwhile, add bacon to a hot pan and cook on medium heat until crispy. While keeping an eye on your bacon, add the pine nuts to a pan over medium heat and toast for about 5 minutes until golden brown, be careful as they can burn easily.
- Set the nuts and bacon aside. Chop up cucumber and garlic clove. Add these to a blender along with the lime juice, sherry vinegar, Worcestershire, cumin, salt, pepper, green onion and most of your cilantro, leaving a few leaves for garnish.
- Peel the peppers and tomatoes, it is ok if some of the grill marks are left, add to the ingredients in the blender and blend on high speed for 1 minute. For a smooth gazpacho, you can pass the contents of the blender through a sieve, otherwise you can leave it chunky.
- Chill in the fridge for at least 1 hour before serving. Garnish with thinly sliced jalapeno, cilantro, crumbled bacon and toasted pine nuts.
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