Heirloom Tomato Gazpacho with Goat Feta and Lemon Olive Oil

Serves 4 people
Prep time: 10 minutes

4 cups heirloom tomatoes, quartered
1 cup cucumbers, roughly chopped
2 bell peppers, seeded and roughly chopped
1 medium red onion, peeled and roughly chopped
1 garlic clove, peeled
1 jalapeno, halved and seeded
2 tablespoons good balsamic vinegar
2 tablespoons good olive oil
salt and pepper

for garnishing:
meyer lemon olive oil (regular olive oil works if you can't find lemon)
goat feta cheese
fresh cracked pepper

Place the tomatoes, cucumbers, peppers, jalapeno, red onion and garli in a blender and puree together until combined but still a little chunky. Add the balsamic vinegar and the olive oil and mix together. Season to taste with salt and pepper. Chill the soup for at least an hour in the refrigerator (may be made a day in advance and kept in the fridge).

To serve, ladle the soup into bowls. Crumble some feta cheese on top and drizzle with the lemon olive oil. Top with a little fresh cracked pepper. Enjoy!

Source for Ingredients
heirloom tomatoes, cucumbers, bell peppers, jalapeno, red onion and garlic from the Hollywood Farmers Market

Redwood Hill Farm raw milk goat feta and meyer lemon olive oil from Whole Foods