Hello!

I think it is required to eat gazpacho at least once during the summer. It is so fast and refreshing, perfect for dinner on a steamy evening. We hope you enjoy our version!

Cherry Tomato Gazpacho
makes 2 generous servings

Recipe notes: 1) I used Niedlov’s sourdough bread but any white sandwich loaf will do; 2) I didn’t peel the cucumber because the skins on our Diva cucumbers are thin. If you have cucumbers with thick, bitter skin, I would suggest peeling beforehand.

Ingredients:

• 1 large slice (1-1/4 ounces) white bread
• 1-1/4 pound cherry tomatoes, stems removed
• 1 medium (6-1/2 ounces) cucumber, ends trimmed and roughly chopped
• 1 medium (1-1/2 ounces) peeled and trimmed shallot
• 1 large garlic clove, peeled
• 2-3 teaspoons sherry vinegar
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon kosher salt
• Fresh black pepper to taste
• Extra-virgin olive oil and thinly sliced basil for serving

Directions:

• If you don’t have slightly stale, day-old bread, toast the bread to dry it out a bit. You want it to be just a little golden. Tear into large pieces and add to a blender.
• Set aside 2-3 ounces (a small handful) of tomatoes for garnish and place the remaining in the blender with the bread.
• Add the remaining ingredients, starting with 2 teaspoons vinegar, to the blender. Process on high until very smooth, 1-2 minutes. Taste and adjust seasoning as needed. Transfer to a bowl and top with remaining tomatoes, halved, olive oil and basil. Serve.