Tomato Gazpacho
- Side Dish
- Vegan
- Beefsteak Tomatoes
- All Recipes
- / Tomato Gazpacho
Ingredients
3 lb. beefsteak tomatoes, quartered
1 English cucumber, roughly chopped
1/2 small red onion, quartered
2 yellow bell peppers, stems and seeds removed
2 cloves garlic
2 tsp. Champagne vinegar, more to taste
1 Tbsp. Kosher salt
1/2 cup extra-virgin olive oil, plus more for drizzling
Basil leaves, for garnish
Flakey sea salt, for garnish
Cayenne pepper, for garnish
1 English cucumber, roughly chopped
1/2 small red onion, quartered
2 yellow bell peppers, stems and seeds removed
2 cloves garlic
2 tsp. Champagne vinegar, more to taste
1 Tbsp. Kosher salt
1/2 cup extra-virgin olive oil, plus more for drizzling
Basil leaves, for garnish
Flakey sea salt, for garnish
Cayenne pepper, for garnish
Steps
Step 1:
In a blender, combine 2 1/2 lb. tomatoes, cucumber, onion, bell peppers, garlic, vinegar, and salt and blend until very smooth, about 1 minute.
Step 2:
While the blender is on, slowly drizzle in the olive oil until the mixture becomes emulsified and creamy.
Step 3:
Transfer to a large bowl and chill for at least 4 hours.
Step 4:
Meanwhile, dice the remaining tomatoes.
Step 5:
Before serving, adjust the seasonings with salt and vinegar. Serve cold garnished with diced tomatoes, basil leaves, olive oil drizzle, flaky sea salt, and a sprinkle of cayenne pepper.
