Chilled Summer Gazpacho
Ingredients
- For gazpacho
- ~3 lbs very ripe heirloom tomatoes
- 1 red bell pepper
- 1/2 green bell pepper
- 1/4 red onion
- 2 cloves garlic
- 1 cup sliced cucumber
- 2 tablespoons red wine or sherry vinegar
- 1/2 cup olive oil
- 2 1/2 tsp salt (or to taste)
- A few grinds black pepper
- For cherry tomato salad garnish
- 1 cup sliced cherry tomatoes
- 2 tbsp diced red onion
- 1 tbsp parsley, chopped
- 1 tsp olive oil
- 1/2 teaspoon red wine vinegar
- Bing pinch sea salt
- A few grinds black pepper
Preparation
For gazpacho
Add all ingredients to your blender and blend until totally smooth and emulsified (at least 1 minute on high if not longer) using the tamper to get things going
After blended, taste soup and add a little more salt/vinegar if desired. Move to the refrigerator to chill before serving (an hour or two should be enough time). To serve
Make tomato salad by mixing all ingredients together in a small bowl. Divide gazpacho amongst bowls and top with a big scoop of tomato salad and an extra grind of black pepper. Maybe add a drizzle of yummy olive oil too if you’re feeling fancy
