Chef Marc Collins' Green Tomato Gazpacho

When we asked Chef Marc Collins about his favorite kitchen utensil, he didn't hesitate for a second. The Vita Prep Blender is a permanent fixture in his kitchen at home and in the restaurant. While he uses the blender daily for dressings, marinades and soups, one of his favorites dishes to make is a Green Tomato Gazpacho. Chef Collins shared the below recipe while raving that Charleston's tomato season stretches well into November, making this dish perfect for warm fall days in the South. Green Tomato Gazpacho Green Tomato and Cucumber Gazpacho 3½ English cucumbers 1½ Green bell peppers 2 Ribs of celery 1 Green Tomatoes ½ lrg. Bunch of cilantro ½ Small Zucchini 3 Garlic cloves 1 Large Shallot 1 cup Olive Oil ½ cup Vinegar ¼ tsp. Tabasco 3 Slices of white bread (trimmed) Rough chop all the ingredients. Puree in the blender with the vinegar. Pour into a bowl and whip the olive oil into it slowly. Season with salt, chill for service.   Chef Collins has long been a fan of the Vita Prep Blender. We love this video of Chef Collins demonstrating his Tomato Gazpacho recipe for a cooking class at Coastal Cupboard a few years ago.  

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