Shiny Tomato Gazpacho

I recently whizzed up this shiny tomato gazpacho for a family tea party. I love the bright, refreshing, and juicy flavour of the tomato and cucumber. This cold soup goes down especially well on a hot summer day. This recipe is a very simple version of gazpacho. No blanching, no peeling, and no seeding the tomato is involved. I made it the night before I served it so that the flavours meld; the longer the gazpacho sits, the more the flavours develop. When it came time to serve it, the perfect vessel presented itself; my mom’s beautiful china teacup. – bvox

Shiny Tomato Gazpacho

• 1 cucumber, halved and seeded, but not peeled
• 2 red bell peppers, cored and seeded
• 4 plum tomatoes
• 1/2 red onion
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 1/4 cup red wine vinegar
• 1/4 cup good olive oil
• 1/2 tablespoon salt
• 1 teaspoon freshly ground black pepper
• 1 cup fresh basil

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions and put into a food processor fitted with a steel blade. Pulse until it is an even, soupy texture. Add the garlic, tomato paste, vinegar, olive oil, salt and pepper, and basil – and pulse the food processor again a couple times. Taste and adjust seasonings if needed. Chill well. Drizzle olive oil lightly on top and garnish with a basil sprig before serving.

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Tagged: Basil, Recipe, tomato