Gazpacho

Chef Glen Hogh, of the Vega Tapas Cafe provided this recipe to The Times-Picayune in anticipation of the French Market Creole Tomato Festival this weekend. I plan to make this using diiferent varieites of tomatoes for different batches - reds, pinks, blacks, purples, yellows, oranges & whites as they ripen. We keep gazpacho in a gallon jug in the fridge for fast refreshing but light meals/snacks... right alongside the fresh iced tea! We finely chop our vegies rather than pureeing - but that's up to you!

• Ready In: 7 mins
• Serves: 4

Ingredients

• 2  red onions
• 5  tomatoes, very ripe Creole
• 1  red pepper
• 1  lemon, zested
• 3  garlic cloves
• 2  cucumbers, peeled
• 1  bunch parsley
• 1⁄4 cup sherry wine vinegar
• 1⁄2 cup extra virgin olive oil

Directions

1. Place all ingredients to blender and puree.
2. Season with salt & pepper to taste.