Today I harvested my first heirloom tomatoes (they are FINALLY ripening) and along with the hot forecast this week, I couldn’t think of a more timely recipe to share. It is so bright, beautiful and fresh and has turned me from a gazpacho skeptic to a gazpacho lover! I also wanted to take the opportunity to share some beautiful photos that https://ashliebehmphotography.com/ snapped of me preparing this dish recently. Hurry up and make it this week.. we don’t have much time left!
- 2 ½ pounds ripe red tomatoes (about 4 large or 9 small)
- 1 small Vidalia or sweet yellow onion (½ pound), peeled and cut into rough 1″ chunks
- 1 small cucumber (½ pound), peeled and seeded
- 1 medium red bell pepper, cored and seeded
- ¼ cup fresh basil leaves, plus extra for garnish
- 1 large garlic clove, peeled
- ¼ cup extra-virgin olive oil
- 2 tablespoons sherry vinegar or red wine vinegar
- ¾ teaspoon fine sea salt
- Freshly ground black pepper
- Chop all veggies into 1 inch chunks.
- Place half of the veggies along with the basil, garlic, oil, vinegar and salt into a blender and blend until completely smooth. Taste and adjust seasonings as needed.
- Set aside a few pieces of the remaning cucumber and pepper for garnish and add the rest of the veggies to the blender. Pulse a few times to break up the veggies but also to leave some texture to the soup.
- Chill in the fridge for at least 2 hours.
- Serve in bowls topped with basil, chopped pepper and cucumber and a drizzle of oil.