Sun Drenched Tomato Gazpacho

I created this recipe over the course of the summer because there were so many incredibly delicious tomatoes coming at the farmers market.

This Gazpacho then became the welcome sip at a very special ladies night that I was lucky enough to cook for.

I’m thrilled to be able to share this recipe here with you, it’s so easy and I feel like it makes a beautiful start to any dinner party or an easy bright summer lunch.

I will say, the quality of your ingredients really does matter with Gazpacho. Because you aren’t cooking most of the ingredients, you’re encapsulating the flavors that have been grown into that produce, so try to source the freshest and most ripe tomatoes and peppers you can find.

This dish is a celebration of the farmers and growers near you!

ingredients

6 very ripe tomatoes , roughly chopped

1 red bell pepper, cored and roughly chopped

1/2 sweet Maui onion, roughly chopped

1 English cucumber, peeled and cut into chunks

1 garlic clove, peeled

1 Tbsp white wine vinegar

1 slice ciabatta bread, lightly toasted

2 Tbsp honey

1/2 cup slow roasted tomatoes

1/2 cup really goood quality olive oil

Sea salt

More roasted tomatoes for garnish

Fresh basil

Method

Put everything into your Vitamix or other blender, and blend on high speed until very, very smooth.

Turn the speed of the blender down to medium and slowly stream in the half cup of olive oil.

At this point you should salt to taste

Gazpacho gets better in flavor as it sits, so you may want to make this in the morning and let it sit a few hours before you eat it.

Before you serve, top with a few more of your slow roasted baby, and a little drizzle of that delicious tomato infused oil. Of course, basil on top add so much too!

Enjoy!

Xo Beth