Can't read my, can't read my, no you can't read my blender face! Celebrity Chef Jason Wrobel makes a tribute recipe to one of his all-time favorite performers with this gorgeous Lady Gaga Gazpacho, made with heirloom tomatoes, peaches and nectarines. He also puts the radical new Tribest Dynapro Professional Blender to the test with it's unique and powerful features.
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Lady Gaga Gazpacho
Serves 4 to 6
3 large heirloom tomatoes, diced
2 peaches, cored and diced
2 nectarines, cored and diced
1/2 jalapeño pepper, seeded and minced
3/4 cup fresh basil, chiffonaded
1/2 tsp sea salt
1/8 tsp cayenne pepper
1/3 cup raw pine nuts
Drizzle of extra-virgin olive oil
Drizzle of white balsamic vinegar
Blend 2 of the diced heirloom tomatoes with 1 diced peach, 1 diced nectarine, jalapeño pepper, ½ cup fresh basil, sea salt and cayenne pepper in a high-speed blender for 30-40 seconds until smooth.
Pour gazpacho into a bowl and garnish with remaining diced tomato, peach and nectarine, raw pine nuts and finish with a drizzle of olive oil and white balsamic vinegar. Serve immediately. Keeps for up to 5 days in a sealed jar in the refrigerator.
Recipe © 2017 Jason Wrobel c/o Wrobeliving LLC
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