Gazpacho With Fresh and Pickled Tomatoes
As served at the Western Springs Gathering on the Green 2018
1 head garlic, peeled and chopped
7 medium-large ripe beefsteak tomatoes, chopped
1 sweet onion, peeled and chopped
1 large cucumber, peeled and chopped
1 12-ounce Jar Sessions Pickled Cherry Tomatoes (dill sprigs removed)
4 ounces evoo
salt and pepper
Combine all ingredients; marinate overnight.
Blend and chill. Finish with squeeze of lemon or lime, and serve with some crusty bread and olive oil drizzle.