Gazpacho can be the answer to all your late summer cooking woes; an easy meal that comes together in twenty minutes without ever needing to turn on the stove, and pairs well with chilled out evenings outside after a steamy vinyasa class! Start with a base of heirloom tomatoes and some kitchen staples (looking at you olive oil and red wine vinegar!) and you’re on your way to you a new favorite meal. Best part? Gazpacho is one of those “kitchen sink” recipes, where once you have the base down, you’re to free mix, match, and maximize your ingredient list to make the most out of whatever you have on hand. Surplus of basil? Perfect! Leftover grilled corn? Throw it in! A few homegrown jalapeños looking for a place to go? Spice it up!
2-1/2-3 lbs. heirloom tomatoes, roughly chopped
2 bell peppers, chopped
1 cucumber, chopped
1 jalapeños, seeds removed and chopped
1/2 red onion, chopped
3 cloves garlic
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
handful of fresh basil
salt and pepper, to taste
optional toppings: basil, mini heirloom/cherry tomatoes, feta, balsamic vinegar, red pepper flakes
Combine tomatoes (after setting aside about a cup for later), bell peppers, cucumber, jalapeño, onion, garlic, olive oil, and basil in a blender. Blend until well combined but still rough. Add salt and pepper to taste. Add chopped tomato and any additional toppings.