This morning we are joined by Chef James McNamee, Director of Culinary Education at Ocean House, who will be making their Ocean House Sipping Terrace Gazpacho.
- 2 red bell peppers
- 2 English cucumbers
- 1 red onions
- 2 carrots, peeled
- 4 fresh Roma tomatoes
- 1 can of peeled tomatoes
- 1 cup of tomato paste
- 2 oz of sherry vinegar
- 6 oz. of olive oil
- Salt and pepper to taste
- Sautee carrots onions and peppers. Add tomato paste and cook for 5 minutes
- Blend with tomatoes and vinegar, slowly emulsify with oil
- Season with salt and pepper to taste
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