1. Crush 3 cloves of garlic, and put into food processor while running, add two shallots and one seeded jalapeno
2. Put most of the berries (we had one pint in total), one tomato (2 lbs brandy-wine tomatoes in all), 1/3 c red wine vinegar, 2 t salt, some black pepper and pulse
3. Add rest of red chopped tomatoes, one chopped red pepper and chopped and seeded cucumber and pulse a until generally mixed
4. Pour into second bowl
5. Add one chopped orange pepper, yellow tomatoes (a few yellow grape tomatoes for color), a dash of Tabasco and chopped cilantro and basil and chill, possibly with an added few ice cubes.
6. Add the rest of the cilantro to a bowl with goat cheese and mix, let warm.
7. Pour gazpacho into small bowls and add a dollop of herbed goat cheese and remaining raspberries.

Labels: The Chef de Plunge

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posted by Rachel Dines @ 1:42 PM