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

Add To Favorites

Curse of the Black Pearl Gazpacho


This recipe does not have any reviews yet   be the first to write one

Curse of the Black Pearl Gazpacho

Submitted by Corporate Chef Andy Stewart

Gluten Free Dairy Free Nut Free


  • 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


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.

Customer Reviews

This recipe does not have any reviews yet.




Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More