Aug 22, 2022

Gazpacho

Name: Summer Gazpacho
Yield: 4
Ingredients: ½ cucumber, peeled, seeded; ½ large red bell pepper, stemmed, seeded; 2 lb. very ripe red tomatoes, cut into ½" wedges, 3 Tbsp. seeds reserved; ¼ small onion, chopped; 1 garlic clove, finely grated; 2 Tbsp. (or more) sherry or red wine vinegar; Flaky sea salt; 3 Tbsp. olive oil, plus more for drizzling; Quartered cherry tomatoes (optional garnish); chopped chives (optional garnish); Sourdough Baguette

Summer Gazpacho

Cultivatr

Rated 5.0 stars by 1 users

Servings

You can make this up to 2 days ahead as well

Ingredients

½ cucumber, peeled, seeded
½ large red bell pepper, stemmed, seeded
2 lb. very ripe red tomatoes, cut into ½" wedges, 3 Tbsp. seeds reserved
¼ small onion, chopped
1 garlic clove, finely grated
2 Tbsp. (or more) sherry or red wine vinegar
Flaky sea salt
3 Tbsp. olive oil, plus more for drizzling
Quartered cherry tomatoes (optional garnish)
chopped chives (optional garnish)
Sourdough Baguette

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Directions

Cut 2" of the cucumber into ¼" pieces and set aside for serving; coarsely chop remaining cucumber and place in a large bowl. Cut one quarter of the bell pepper into ¼" pieces and set aside for serving; coarsely chop remaining bell pepper and add to bowl with chopped cucumber. Add tomatoes to bowl and toss with shallot, garlic, 2 Tbsp. vinegar, and 1 Tbsp. salt. Let stand 30 minutes at room temperature to let flavours meld.
Transfer tomato mixture along with any accumulated juices to a blender. Add 3 Tbsp. oil and purée on medium speed until smooth; season with salt and vinegar, if desired. Strain through a coarse-mesh sieve into a large bowl or pitcher and chill until cool, about 1 hour.
Divide gazpacho among bowls. Top with cherry tomatoes, chives, reserved cucumber and red pepper pieces, and tomato seeds; drizzle with oil and season with salt. Serve with bread alongside.