How to Make It
Step 11. Work with each color tomato separately. Cut the tomato in large chunks and add to a food processor or high speed blender. Add 2 tablespoons of olive oil, 1 tablespoon of vinegar, and one garlic clove, if using. Blend until smooth. Add salt and fresh cracked black pepper to taste. Do this with all four of your tomatoes and then refrigerate the purees until they are nice and cold before serving.
Step 22. When ready to serve, put some of the minced cuke, onion, and pepper in the bottom of each of 4 small bowls. Fill each bowl with gazpacho, and then top with a contrasting color of cuke, pepper, onion, or olives.
Step 33. Serve cold, garnished with fresh herbs and jalapeno slices. I like more cracked pepper, too.
Step 5cilantro leaves
Step 6basil leaves
Step 7thinly sliced jalapeno
The View from Great Island