Simple Summer Gazpacho

For this uncomplicated summer gazpacho recipe, I omitted the use of bread to emphasize the vegetable flavors, introduced a red bell pepper for a touch of sweetness, and utilized red tomatoes in my gazpacho. Nonetheless, any color or combination of tomato varieties would be delightful. Just remember to select the ripest ones available.

Simple Summer Gazpacho

This simple summer gazpacho recipe specifies ripe red tomatoes, but a blend of colors and varieties will work wonderfully.

Ingredients

2 pounds of ripe tomatoes, seeds removed (6–8 tomatoes)
1 red bell pepper, seeds removed
1 small cucumber, peeled and seeds removed
1 shallot, peeled and quartered
1 clove of garlic, peeled
2 teaspoons of sherry vinegar or red wine vinegar
1/4 cup of extra virgin olive oil, plus more as needed
3/4 teaspoon of sea salt
Freshly ground black pepper
For Serving: Olive oil, cherry tomatoes, fresh basil, or chives

Instructions

Prepare the vegetables. Slice the tomatoes into wedges, discarding all seeds. Peel and slice the cucumber, removing the seeds. Chop the seeded bell pepper and shallot into wedges.
Place the tomatoes, cucumber, bell pepper, onion, and garlic into a food processor or blender and blend until smooth.
Add sea salt and red wine vinegar, and blend until well combined. Gradually drizzle in the olive oil, or add it in batches, to ensure a well-emulsified, smooth gazpacho, adding more oil as needed.
Chill the gazpacho in the refrigerator for at least 30 minutes, or up to 8 hours. The longer it rests, the better the flavors will meld together.
To serve, garnish with a drizzle of olive oil, cherry tomatoes, fresh herbs, and sea salt to taste.
Enjoy!