Gazpacho – Dr. Krystal’s Kitchen
Written by Dr. Sean Medlin and Dr. Krystal Czegus / Updated on September 3, 2016 / 0 comments
(makes approx. 7 cups)
- 2 cups extra virgin olive oil (plus more for drizzling)
- 1/4 cup sherry vinegar
- 1 tsp. Tabasco or other hot pepper sauce
- 1/2 medium red onion, peeled and cut into large chunks
- 1/2 medium cucumber, trimmed and cut into large chunks
- leaves from 6 large sprigs flat leaf parsley
- 10 to 12 large fresh basil leaves
- 1 large clove garlic
- Kosher salt
- 4 medium Roma tomatoes, cored and cut into large chunks
- 3 medium heirloom tomatoes, cored and cut into large chunks
Put the oil, vinegar and Tabasco in the bowl of a blender and blend briefly. Add the onion, cucumber, parsley, basil, garlic, and 1 tablespoon salt and blend until smooth. Add the tomatoes a few at a time, blending as you go. When the blender is about 3/4 full, pour out half of the liquid into a medium bowl. Continue to puree and add the tomatoes a few at a time until all the tomatoes are incorporated and the mixture is smooth. Pour the blender contents into the bowl and stir to blend.
If you want a super-smooth texture, pass the soup through a fine-mesh strainer.
Chill for at least 2 hours before serving. Whisk to blend, then taste and add more salt or vinegar as needed. Garnish each serving with a drizzle of extra-virgin olive oil.
Dr. Sean and Dr. Krystal inspire practice members and the community to take the necessary action to achieve your optimum state of health. They educate about the natural healing capabilities you possess and the importance of a healthy nervous system that is free from interference.
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