An il Fustino recipe

For more recipes visit

Author: Leslie (The Accidental Chef) Thomas

Serves: 5

Leslie's Gazpacho


3 just ripe tomatoes - finely chopped
2 stalks, celery - chopped thinly crosswise
1 leek (white part only) - halves & sliced thinly crosswise
1 large yellow or orange bell pepper - diced
1 large green bell pepper - diced
1 large cucumber - seeded & finely chopped
2 tablespoons, il Fustino Garlic Olive Oil
2 tablespoons, il Fustino Jalapeno Oil - (or more to taste)
1/4 cup, il Fustino White Balsamic Vinegar
32 ounces, tomato juice, low sodium
1 lemon - juiced
salt to taste


  1. Chop all vegetables finely, using veggies that are not overripe.
  2. Mix vegetables, both oils, vinegar, tomato juice, & lemon juice in a large bowl. Taste for needed salt.
  3. Refrigerate for a few hours to chill & allow the flavors to meld together. Gets better as time goes on.
  4. Ladle it out! Good for two more days (veggies will turn soft after that).