Leslie’s Gazpacho


Author: Leslie (The Accidental Chef) Thomas

Serves: 5


3 just ripe tomatoes – finely chopped
2 stalks, celery – chopped thinly crosswise
1 leek (white part only) – halves & sliced thinly crosswise
1 large yellow or orange bell pepper – diced
1 large green bell pepper – diced
1 large cucumber – seeded & finely chopped
2 tablespoons, il Fustino Garlic Olive Oil
2 tablespoons, il Fustino Jalapeno Oil – (or more to taste)
1/4 cup, il Fustino White Balsamic Vinegar
32 ounces, tomato juice, low sodium
1 lemon – juiced
salt to taste


  1. Chop all vegetables finely, using veggies that are not overripe.
  2. Mix vegetables, both oils, vinegar, tomato juice, & lemon juice in a large bowl. Taste for needed salt.
  3. Refrigerate for a few hours to chill & allow the flavors to meld together. Gets better as time goes on.
  4. Ladle it out! Good for two more days (veggies will turn soft after that).

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