How to make Gazpacho

🧂 Ingredients

• 2 lbs red ripe tomatoes

  cored and chopped (6 cups)
• 1 med. cucumber

  peeled, seeded, and chopped (about 1 1/2 cups)
• 1 med. red bell pepper

  stemmed, seeded, and chopped
• 2 tsp sea salt

  plus more to taste
• 1 medium shallot

  chopped
• 2 tbsp sherry vinegar
• 1 cup vegetable/tomato juice

  such as V8
• ½ cup extra-virgin olive oil
• Whole Basil leaves

  for garnish
• 2 cups multicolored cherry tomatoes

  halved lengthwise
• ¼ cup minced shallot
• 1 tbsp minced jalapeño
• 1 tbsp chopped cilantro
• 2 tsp sherry vinegar
• 2 tsp extra-virgin olive oil
• Salt & Pepper to taste

Instructions

• 1 Place shallot in a small bowl, and drizzle with sherry vinegar; let stand 30
  minutes.
• 2 Toss together tomatoes, cucumber, bell pepper, and salt in a medium bowl.
• 3 Pour tomato mixture, shallot mixture, and vegetable juice into a blender
• 4 Pulse until finely chopped, about 4 pulses.
• 5 Process until smooth, about 1 minute.
• 6 With blender running, slowly drizzle in oil.
• 7 Season with additional salt to taste.
• 8 Chill, covered, until very cold, at least 1-2 hours.
• 9 Stir together cherry tomatoes, shallot, jalapeño, cilantro, vinegar, oil, salt,
  and pepper in a medium bowl until well combined.
• 10 Let garnish stand, uncovered, at room temperature for 45 minutes to 1 hour.
• 11 Divide gazpacho evenly among bowls; top with garnish and fresh basil leaves.

Nutrition Info