Categories: Soups

Ingredients

• 21/4 pounds tomatoes, diced
• 1 red bell pepper, diced
• 1 European cucumber, peeled and diced
• 1 garlic clove
• 1 red onion, minced and divided
• 4 tablespoons chopped basil, divided
• Kosher salt and freshly ground black pepper
• 2 cups chopped cherry tomatoes
• 2 tablespoons extra-virgin olive oil

Directions

1. In a blender or the bowl of a food processor, combine the tomatoes, red bell pepper, cucumber, garlic, half of the red onion and half of the basil. Puree the mixture until smooth.

2. Season the gazpacho with salt and pepper to taste and blend to combine.

3. Ladle the gazpacho into serving bowls and garnish with the remaining onion and basil, the cherry tomatoes and a small drizzle of olive oil. Serve immediately.

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