Gazpacho with Persian Lime Olive Oil

3 lbs. ripe tomatoes, cored and roughly chopped
2 cloves garlic, chopped
1 large cucumber, peeled, seeded and roughly chopped
1 mild green chile pepper or jalapeño, seeded and roughly chopped
1 red bell pepper, cored, seeded and roughly chopped
1 small yellow onion, roughly chopped
3 Tbsp. Persian Lime Olive Oil
sea salt and freshly ground pepper, to taste

Put tomatoes, garlic, cucumbers, chilies, red bell peppers, onions, and lime oil into a large bowl and toss to combine. Working in batches, puree vegetables in a blender or food processor until smooth, adding a little water if mixture seems too thick. Strain pureed vegetables through a medium sieve to remove peels and seeds, discarding any solids. Transfer smooth puree to a large bowl and whisk in juice and salt. Cover and chill well before serving. Garnish with lime olive oil.

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