TOMATO SEASON: CHILLED GAZPACHO

Jul 30

DIFFICULTY | easy PREP TIME | 20 min CHILL TIME | 1 hour

CHILLED GAZPACHO

INGREDIENTS:

(1) T ground cumin

(1.5) t smoked paprika

(1) t pul biber

(1) green bell pepper, seeded + divided into thirds

(2) cloves garlic, smashed

(1) large seedless cucumber, cut into thirds

(1) red onion, quartered and divided

(8) roma tomatoes, cut in half, seeds removed and divided

(2) slices bread, soaked in water and drained

(½) cup olive oil

(3) T red wine vinegar (or sherry vinegar if you have)

salt and pepper

GARNISHES

Toasted bread croutons

Fresh basil leaves

Pinch pul biber

Drizzle olive oil

Small diced green bell pepper, tomatoes, red onion, cucumber

PREPARATION + COOKING:

Add the smashed garlic, ¼ red onion, ⅔ cucumber, 7 roma tomatoes, ⅔ green bell pepper to a blender with the cumin, pul biber, paprika, red wine vinegar, and salt pepper.
Blender until smooth and add in the soaked bread and olive oil. Taste for seasoning and adjust, it will lose salt and sharpness as it sits, so make sure it's well seasoned.
Chill at minimum one hour, it will get better the longer it sits.

SERVING:

Spoon into bowls, top with toasted croutons, fresh picked basil leaves, sprinkle of pul biber, diced veggies that were set aside, and a drizzle of good olive oil.