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Gazpacho with the Weston Tomato Press

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Recipe - Gazpacho

From the Weston Kitchen

Ingredients

  • 2 lbs tomatoes, quartered
  • 1/2 lb strawberries, halved (stems & leaves removed)
  • 1/2 english cucumber, cubed
  • 1 red bell pepper, roughly chopped
  • 1 onion, roughly chopped
  • 1 jalapeno, sliced
  • 1 garlic clove, roughly chopped
  • 1 tablespoon of apple cider vinegar
  • 2 teaspoons of salt
  • 1 avocado, sliced (for garnish)

Directions

  1. Use your Tomato Press or Electric Tomato Strainer with the standard (included) screen to juice the tomatoes and strawberries.
  2. Remove the standard screen and replace it with the Salsa Screen. Load the Tomato Press or Electric Tomato Strainer with the cucumber, pepper, onion, jalapeno and garlic, then turn the handle (you will need to use a bit more force this time if using the manual press).
  3. Combine the tomato & strawberry juice with this puree. Stir in the vinegar and salt.
  4. Chill in the fridge for a few hours before serving. Serve with avocado slices (optional).

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