Creole Tomato Gazpacho

This time of year, this soup is a delightful indulgence, which carries all the tastes and smells of a summer garden. My family’s recipe for the cold soup was lost a long time ago, but I’ve adapted a modern one to meet my needs.

Some people strain their soup, but I think that would puree the mixture so thoroughly that such a step is irrelevant. I used our famous “Creole tomatoes” for this dish as well as a locally grown cucumber. Creole tomatoes are grown in New Orleans, in rich alluvial soil. Adjust as needed to suit your environment—and your taste buds. here levitra elsah write me popular creative essay on trump college essay questions 2014 go to link dissertation on hiv essay on urbanization go here forensic dna research papers cialis super active 20mg reviews doxycycline prostatitis 41 essay film golden image silent star meglio cialis o levitra viagra levitra online bullying research paper example election in the philippines essay american express small business saturday case study sample dissertation papers himcolin gel how to use in hindi beauty appearance essay candian pharmacy sample conclusions for research papers thesis on vocabulary development go site INGREDIENTS:

2 pounds ripe red Creole tomatoes, cored and cut into chunks

1 Italian frying pepper (I used Anaheim), cored, seeded, and cut into chunks

1 cucumber, peeled and cut into chunks

1 small red onion, roughly cut into chunks

2 cloves garlic, minced

1 ½ teaspoons sherry vinegar

2 teaspoons salt

½ cup olive oil


  1. Cut everything and put it in a blender. Blend at high speed until super smooth.
  2. With the motor running, add the sherry vinegar and 2 teaspoons salt. Slowly drizzle in olive oil.
  3. Now the mixture is pretty emulsified—like salad dressing.
  4. Transfer to a glass pitcher and chill for at least 6 hours or overnight.
  5. Adjust the flavor with salt and/or sherry vinegar before serving.


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