Gazpacho, a chilled soup made with fresh tomatoes, cucumbers, and bell peppers, is a delicious way to stay cool and hydrated during the hot summer months.
Ingredients
- 1 1/2 lbs red heirloom or beefsteak tomatoes
- 1 9 ounce cucumber, peeled, plus more diced for garnish
- 1 orange bell pepper, seeded and cored, plus more diced for garnish
- ½ shallot
- 2 cloves garlic
- 2 tablespoons sherry vinegar
- 1 1/2 tablespoons extra virgin olive oil
- 2 1/2 teaspoons kosher salt
- 1 slice sourdough bread, about 1 ounce
- micro greens, or fresh basil, optional topping
Directions
- Blanch tomatoes in a pot of boiling water for about 40 seconds or until the skin begins to peel off. Remove the skin.
- Chop tomatoes, bell pepper and cucumber into large chunks. Place in the blender with the shallot, garlic, olive oil, vinegar and salt. Liqueify until smooth.
- Pour into glassware and refrigerate for 3 to 4 hours or overnight to allow flavors to meld.
- To make homemade croutons, slice the bread into small cubes. Toast on a pan with a drizzle of olive oil over medium heat until the edges are golden. Top with a pinch of salt.
- Transfer to 4 bowls and serve with a drizzle of olive oil, homemade croutons, micro greens and your choice of diced cucumber or bell pepper.
