Summer Gazpacho with Heirloom Tomatoes
Nothing quite says summer like a luscious heirloom tomato, except, perhaps, a bowl of freshly prepared gazpacho. This simple, chilled soup is full of flavor, and is sure to impress. Adapted from “Feast.” Serves 2 to 4.
Ingredients
- 2 large heirloom tomatoes
- 6 basil leaves divided
- 1 to 2 cloves garlic chopped
- Salt & pepper to taste
- Half a cucumber halved, seeded and chopped
- 6 red grape tomatoes diced
- Half a shallot thinly sliced
- Sigona’s Fresh Press extra virgin olive oil for drizzling
- Optional: Croutons for topping (see note)
Instructions
- Chop the tomatoes and place in a large bowl with 4 basil leaves, garlic and salt. Cover and refrigerate for at least 30 minutes.
- Meanwhile, mix together the cucumber, grape tomatoes and shallot. Chiffonade the remaining 2 basil leaves and stir into the cucumber mixture. Season lightly with salt and pepper. Set aside.
- Just before serving, remove the basil leaves from the chilled tomato mixture and discard. Blend the tomato mixture with either a blender or an immersion blender until frothy and mostly smooth. It doesn’t need to be completely smooth; some larger pieces of tomato are nice.
- Ladle the gazpacho into individual serving bowls*, top evenly with some of the cucumber mixture and finish with a drizzle of olive oil. Add croutons, if desired.
- Chef’s Tip: Chill the individual serving bowls before serving the gazpacho.
Notes
Need croutons? Try our DIY Croutons using our Moo-Na Lisa Cheese Bread!
DIY Croutons using Moo-Na Lisa Cheese & Herb Bread
Tried this recipe?Let us know how it was!