Summer Tomato Gazpacho
Prep Time
Cooking Mode
1 slice (1-inch thick) French bread, outer crusts removed, roughly torn
2 tbsp extra virgin olive oil, plus extra to garnish
1 tbsp sherry vinegar
1 English cucumber
1 1⁄2 lbs ripe heirloom tomatoes, about 2 medium tomatoes, cored and roughly chopped
1⁄2 lb ripe cherry tomatoes, about 26 tomatoes, stems removed, plus extra to garnish
1 cubanelle pepper, seeded and roughly chopped
1 shallot peeled and roughly chopped
1 small garlic clove, finely grated
1⁄2 tsp salt
1 slice (1-inch thick) French bread, outer crusts removed, roughly torn
2 tbsp extra virgin olive oil, plus extra to garnish
1 tbsp sherry vinegar
1 English cucumber
1 1⁄2 lbs ripe heirloom tomatoes, about 2 medium tomatoes, cored and roughly chopped
1⁄2 lb ripe cherry tomatoes, about 26 tomatoes, stems removed, plus extra to garnish
1 cubanelle pepper, seeded and roughly chopped
1 shallot peeled and roughly chopped
1 small garlic clove, finely grated
1⁄2 tsp salt
Directions
1Place bread in a large capacity high-speed blender. Drizzle over oil and vinegar. Set aside.
2Finely dice one quarter of cucumber. Transfer to a small bowl, cover with plastic wrap and refrigerate for garnish. Peel remaining cucumber, then slice lengthwise in half. Scoop out and discard seeds. Roughly chop, then add to the blender along with tomatoes, pepper, shallot, garlic and salt. Blend on low speed to roughly combine, then increase to high speed until mixture is completely smooth, about 1 min. Pass mixture through a fine-mesh sieve set over a large bowl to remove any lumps. Cover with plastic wrap and refrigerate until chilled, 2 hrs, up to overnight.
3Serve the gazpacho in bowls; drizzle with additional olive oil. Top with diced cucumber, and additional cherry tomatoes, quartered.
Disclaimer
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Personal Note
Personal Note
