Ingredients
Units
Scale
- 2 pounds ripe tomatoes
- 1 large red pepper, halved
- 1 small garlic clove, peeled
- 1 small shallot, halved
- 1 tablespoon white wine vinegar
- Freshly ground black pepper
- 1 English cucumber, peeled and halved
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1/4 cup fresh basil leaves
Instructions
- *If grilling, heat a grill to medium-high heat or heat a grill pan over medium-high heat. Grill the tomatoes, turning occasionally, about 5 minutes total. If not grilling, simply cut your tomatoes in half and then quarters.
- Peel your cucumber and dice into smaller pieces. Save half for use as the garnish.
- Dice your bell pepper and save half as well to use as garnish.
- Place the tomatoes, half the pepper, half the cucumber, garlic, half the shallot, vinegar, and black pepper in a blender or food processor.
- Slowly add the olive oil and blend until combined and smooth.
- Strain through a medium-mesh sieve into a container (where you can store it to chill). If you have a high-powered blender, you probably do not need to do this step.
- Cover and chill for at least 2 hours or even over night.
- Chop finely the remaining veggies: cucumber, & pepper. Keep refrigerated. Julienne the fresh basil leaves right before serving.
- Adjust. As you serve the gazpacho, adjust with any extra salt and/or pepper for seasoning. Ladle into bowls or cups and top with the diced pepper, cucumber, and fresh basil. Serve with a piece of toasted sourdough bread (for dunking). Enjoy!
- Prep Time: 15
- Category: Soups