< Recipes


2 poundsLongvine’s Tomatoes on the Vine
1 wholeLongvine’s Long English Cucumber, peeled
1/2 cupChopped red bell pepper
1 cupCilantro
1Medium garlic clove
1/4 cup Extra-virgin olive oil
2 teaspoonsSherry vinegar
2 teaspoonsWorcestershire sauce
1/2 teaspoonCumin
1 teaspoonKosher salt
1/4 teaspoonsGround black pepper
¼ cupGreen onion
4Thin slices of smoky bacon
2 tablespoonsPine nuts


our produce

Step 01

Using either a BBQ, a gas stove, or a grill pan, grill tomatoes, jalapeno, and red pepper for about 5 minutes, until lightly charred.

Step 02

Transfer to a bowl and cover with plastic wrap to steam for 5-10 minutes.
*Can easily skip grilling the tomatoes & just use them whole & raw.

Step 03

Meanwhile, add bacon to a hot pan and cook on medium heat until crispy. While keeping an eye on your bacon, add the pine nuts to a pan over medium heat and toast for about 5 minutes until golden brown, be careful as they can burn easily

Step 04

Set the nuts and bacon aside. Chop up cucumber and garlic clove. Add these to a blender along with the lime juice, sherry vinegar, Worcestershire, cumin, salt, pepper, green onion, and most of your cilantro, leaving a few leaves for garnish.

Step 05

Peel the peppers and tomatoes, it is ok if some of the grill marks are left, add to the ingredients in the blender, and blend on high speed for 1 minute. For a smooth gazpacho, you can pass the contents of the blender through a sieve, otherwise, you can leave it chunky.

Step 06

Chill in the fridge for at least 1 hour before serving. Garnish with thinly sliced jalapeno, cilantro crumbled bacon, and toasted pine nuts.