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.
- 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
- 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.