Fustini's Oils and Vinegars
Curse of the Black Pearl Gazpacho

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Curse of the Black Pearl Gazpacho

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Curse of the Black Pearl Gazpacho


Submitted by Corporate Chef Andy Stewart

Gluten Free Dairy Free Nut Free

Ingredients

  • 2 English cucumbers
  • 3/4 cup Fustini's Espresso Bean balsamic
  • 1 tablespoon kosher salt
  • 2 tablespoons sugar
  • 5 Kumato tomatoes, diced
  • 5 Krim tomatoes, diced
  • 1-pint black cherry tomatoes, halved
  • 8 mini Kumato tomatoes, quartered
  • 2 purple sweet peppers, small diced
  • 3 jalapeno peppers, seeded and minced
  • 2 purple habanero peppers, seeded and diced
  • juice and zest of 2 limes
  • 1/2 red onion, small diced
  • 1 can black beans, drained and rinsed
  • 2 small black radishes, small diced
  • 1/2 cup Fustini's Persian Lime olive oil
  • salt and pepper


Directions

Step 1. 

Cut the cucumbers into 1-inch chunks and place in a small bowl.  Combine 1/4 cup balsamic, kosher salt and sugar in a small saucepan and bring to a boil.  Once sugar melts, pour the hot liquid over the cucumber chunks and stir to combine.  Cover tightly and refrigerate overnight.


Step 2. 

In a large bowl, combine tomatoes, peppers, lime zest and juice, onion, black beans and radishes.  Drain the cucumber and fold into the mixture.  Add remaining 1/2 cup of balsamic plus olive oil.  Season with salt and pepper.




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