Hint-of-Maple Gazpacho

INGREDIENTS

GAZPACHO

10 Italian tomatoes

1 c stale bread, crusts removed, cubed

1/4 c vegetable or chicken broth

1 red, yellow, or orange pepper, cubed

1/2 English cucumber, peeled, seeds, cubed

1 French Shallot, coarsely chopped

3 c olive oil

2 tbsp Fulton’s Organic Maple Syrup

1 tbsp wine vinegar

1 tbsp Fulton’s Hot Sauce of choice

Salt and pepper, to taste

GARNISH

1 tbsp olive oil

1 tbsp Fulton’s Organic Maple Syrup

2 tbsp sweet pepper, minced

2 tbsp feta cheese, crumbled

Fulton’s Grilling Spice to taste

INSTRUCTIONS

Gazpacho

Peel the tomatoes. To do this, make a shallow “x” incision in the bottom of each tomato. Immerse tomatoes in a large pot of boiling water for 30 seconds to 1 minute, until the skins start to come away. Use a slotted spoon to remove tomatoes and let them cool before peeling, cutting, and deseeding.

Pour the broth into a bowl and soak the bread cubes for 5 minutes.

Put soaked bread into a blender with all remaining gazpacho ingredients. Purée until smooth. Season with salt and pepper to taste.

Refrigerate 2 hours or until cold.

Garnish

Pour the oil and syrup for the garnish into a small lidded container. Close and shake vigorously.

Presentation Portion gazpacho into your bowls. Garnish with the diced pepper and crumbled feta. Drizzle with some of the oil-syrup mixture. Sprinkle with spice blend.