Summertime Gazpacho
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 5 cups cored and diced tomatoes (about 4 large)
- 1 English cucumber, peeled and diced (about 2 cups)
- 1 medium red bell pepper, cored, seeded and coarsely chopped
- 1 medium red onion, chopped
- 1⁄3 cup balsamic vinegar
- 1⁄4 cup extra-virgin olive oil
- 1⁄3 cup chopped fresh basil
- 3 garlic cloves, minced
- 1⁄2 teaspoon kosher salt (to taste)
- ground black pepper, to taste
- 6 ounces small fresh mozzarella balls
directions
- Roast the tomatoes on a rimmed baking sheet at 400ºF until they start to brown, about 20-30 minutes. Let them cool.
- In a large bowl, combine the tomatoes, cucumber, bell pepper, onion, vinegar, oil, basil, garlic, salt and pepper. Stir to combine. Let the mixture rest at room temperature for about 15 minutes.
- Using a food processor or blender, process the tomato mixture until lit is chunky smooth. Transfer to a bowl, cover and refrigerate for at least 1 hour.
- Serve the gazpacho garnished with the small mozzarella balls and grilled slices of crusty whole-grain bread.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!