Name: Summer Gazpacho
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 lbs ripe red tomatoes, cut into 1 inch chunks; 1 large English cucumber, cubed; set aside a 2 inch chunk to dice and use for topping; 1 large (or 2 small) red bell peppers, seeded and cubed; set aside a quarter to dice and use for topping; 2 jalapeños, deseeded and sliced (optional); more minced for topping; ¼ cup red wine or sherry vinegar; ¼ cup extra virgin olive oil; juice of one large lemon; 1 large shallot, sliced; 3 garlic cloves, minced; ⅔ cup fresh basil, roughly chopped; 2 tsp salt; 2 tsp black pepper; 1 ½ tsp ground cumin; optional: minced chives, sliced cherry tomatoes and olive oil for topping

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Authorgoodnesswithg

Yields4 Servings

Prep Time40 minsTotal Time40 mins

Ingredients

3 lbs ripe red tomatoes, cut into 1 inch chunks

1 large English cucumber, cubed; set aside a 2 inch chunk to dice and use for topping

1 large (or 2 small) red bell peppers, seeded and cubed; set aside a quarter to dice and use for topping

2 jalapeños, deseeded and sliced (optional); more minced for topping

¼ cup red wine or sherry vinegar

¼ cup extra virgin olive oil

juice of one large lemon

1 large shallot, sliced

3 garlic cloves, minced

⅔ cup fresh basil, roughly chopped

2 tsp salt

2 tsp black pepper

1 ½ tsp ground cumin

optional: minced chives, sliced cherry tomatoes and olive oil for topping

Directions

In a large bowl, add tomatoes, cucumber, red bell pepper, jalapeño, shallot, garlic, red wine vinegar, lemon juice, basil, salt, pepper and cumin.

Mix well and allow to sit for about 30 minutes at room temperature. This will allow the flavors to meld, and tomatoes will begin to release their juices.

Likely in two batches, add mixture to a high speed blender with olive oil. Purée on medium until smooth.

Pour into bowl or pitcher and set in fridge for an hour or so to chill.

Serve in bowls with chives, cherry tomatoes, jalapeños, remaining cucumber and bell pepper. Drizzle with olive oil and additional salt and pepper if desired.

Enjoy!

Ingredients

3 lbs ripe red tomatoes, cut into 1 inch chunks

1 large English cucumber, cubed; set aside a 2 inch chunk to dice and use for topping

1 large (or 2 small) red bell peppers, seeded and cubed; set aside a quarter to dice and use for topping

2 jalapeños, deseeded and sliced (optional); more minced for topping

¼ cup red wine or sherry vinegar

¼ cup extra virgin olive oil

juice of one large lemon

1 large shallot, sliced

3 garlic cloves, minced

⅔ cup fresh basil, roughly chopped

2 tsp salt

2 tsp black pepper

1 ½ tsp ground cumin

optional: minced chives, sliced cherry tomatoes and olive oil for topping

Directions

In a large bowl, add tomatoes, cucumber, red bell pepper, jalapeño, shallot, garlic, red wine vinegar, lemon juice, basil, salt, pepper and cumin.

Mix well and allow to sit for about 30 minutes at room temperature. This will allow the flavors to meld, and tomatoes will begin to release their juices.

Likely in two batches, add mixture to a high speed blender with olive oil. Purée on medium until smooth.

Pour into bowl or pitcher and set in fridge for an hour or so to chill.

Serve in bowls with chives, cherry tomatoes, jalapeños, remaining cucumber and bell pepper. Drizzle with olive oil and additional salt and pepper if desired.

Enjoy!

Summer Gazpacho

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Summer Gazpacho

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