Tomato Gazpacho
Packed with veggies and just a touch of spice, this cool and refreshing soup pulls fresh ingredients straight from your garden and requires zero time on the stove. Pair with your favorite bread to sit back and savor.Prepared, styled, and photographed by Carla Witt Ford
Ingredients
- 1 small red onion
- 3 cucumbers peeled and seeded
- 1 large red bell pepper seeded, ribs removed
- 1 jalapeño pepper seeded, ribs removed
- 2½ pounds tomatoes
- 2 small cloves of garlic peeled
- ½ cup olive oil
- 1 teaspoon sea salt
- 2 tablespoons sherry vinegar
Tomato Basil Oil
- Handful fresh basil leaves
- ¼ cup extra-virgin olive oil
- 1 cup cherry tomatoes halved
- Sea salt
Instructions
TO MAKE THE SOUP
- Puree all soup ingredients. Cover and chill for at least 3 hours.
TO MAKE THE BASIL OIL
- Finely chop basil. Place in a small bowl and cover with the olive oil. Add the halved cherry tomatoes and a generous pinch of salt. Toss to combine, then taste and adjust salt. Set aside.
TO ASSEMBLE
- Pour soup into chilled bowls. Garnish with basil oil. Serve immediately.
Notes
YIELD: 4–6 servings