Recipe: Gazpacho

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Gazpacho by Zack Bruell, chef and owner of Table 45


  • 1 red pepper (finely diced)
  • 1 green pepper (finely diced)
  • 1 cucumber (peeled, seeded and finely diced)
  • 3 large tomatoes (seeded and finely diced)
  • 1/8 tsp. finely minced garlic
  • 1/8 tsp. finely diced jalapeno pepper
  • 2 cups tomato juice
  • ½ cup extra virgin olive oil
  • 4 tablespoons chopped cilantro
  • ¼ cup sherry wine vinegar
  • Salt and pepper to taste
  • Croutons and goat cheese to garnish

Combine all ingredients and chill for at least 1 hour.  Garnish with croutons and goat cheese.  Drizzle olive oil over top.

Serves: 4-8

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