Summer Gazpacho
INGREDIENTS
2 pounds Roma tomatoes, cored and roughly chopped
1 red bell pepper, cored and roughly chopped
1 medium English cucumber, peeled and roughly chopped, plus additional slices for serving
1 small red onion, roughly chopped
2 garlic cloves, smashed
½ cup high-quality extra-virgin olive oil, plus more for drizzling
3 tablespoons sherry vinegar
2 teaspoons kosher salt
½ teaspoon freshly cracked black pepper, plus more for serving
A handful of cherry tomatoes, halved, for serving
Croutons, preferably homemade, for serving
Blend Ingredients: In a high-speed blender, combine the Roma tomatoes, red bell pepper, English cucumber, red onion, garlic, olive oil, sherry vinegar, kosher salt, and freshly cracked black pepper. Blend on high until the mixture is completely smooth, approximately 2 minutes.
Strain: Pour the blended mixture through a fine-mesh sieve into an airtight container to remove any solids, ensuring a silky texture.
Chill: Cover the container and refrigerate the gazpacho for 3-4 hours to allow the flavors to meld and the soup to become well-chilled.
Serve: When ready to serve, pour the chilled gazpacho into bowls. Top each serving with a drizzle of high-quality extra-virgin olive oil, halved cherry tomatoes, additional cucumber slices, and croutons. Finish with a sprinkle of freshly cracked black pepper.