Gazpacho Base
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Gazpacho Base
Yield: 1 serving
-
1
(48-ounce) can whole tomatoes
-
3
ounces garlic, peeled and finely chopped
- 2
- 1
- 1
- 1
-
2
ounces cilantro, finely chopped
-
⅔
ounce fresh basil, finely chopped
Slice the canned tomatoes and place in a one gallon Dutch oven. Add garlic, pepper, vinegar, wine and water. Heat to 145 degrees (using a candy thermometer). Remove from heat and stir in cilantro and basil.
Refrigerate until needed.
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