Heirloom Tomato Gazpacho
This is easy and refreshing gazpacho recipe is a great light lunch for a hot summer day!
Yield: 4 bowls
Equipment
- 1 Blender
Materials
- 1 Lg. Red Bell Pepper stemmed, seeded, and roughly chopped.
- 1 Lg. English Cucumber peeled, seeded, roughly chopped.
- 2 lbs. Heirloom Tomatoes roughly chopped core the tomatoes, then chop, use whole tomato including seeds.
- 1 Shallot thinly sliced.
- 2 Garlic Cloves thinly sliced.
- 3 Tbsp. Red Wine Vinegar
- ½ Cup Extra Virgin Olive Oil
- 8 Basil Leaves
- 1 Tbsp. Fresh lemon Juice
- Salt & Fresh Cracked Black Pepper to taste
Instructions
- Place chopped Tomatoes, Red Pepper, Cucumbers, Garlic, Shallots, Red Wine Vinegar in a blender and blend on high for 1 minute.
- Add the Extra Virgin Olive Oil, Lemon Juice, Basil, Salt & Pepper than blend for another 1 to 2 minutes. You want to make sure you blend all the ingredients well to release their flavors.
- Refrigerate for at least 1 hour. Several hours in the fridge is best. Stir the soup well than spoon the cold soup into a serving bowl, garnish with some fresh diced tomatoes, cucumbers, basil leaf, and drizzle of Extra Virgin Olive Oil.