Summer Gazpacho

Servings: 2 to 4
Time: 20 minutes

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INGREDIENTS

• 2 large beefsteak tomatoes, quartered

• 1 8-inch seedless cucumber, peeled and roughly chopped

• 1/2 large red bell pepper, seeded and roughly chopped

• 1/2 large green pepper, seeded and roughly chopped

• 1/4 medium white onion, peeled and roughly chopped

• 2 cloves garlic, peeled and whole

• 2 teaspoon dried basil

• 1 teaspoon salt, or to taste

• 1 teaspoon ground pepper, or to taste

• 1/3 cup high-quality extra-virgin olive oil, plus more to grill bread and drizzle on top

• 2 slices of rustic bread, cubed 

• 1/4 cup fresh basil, roughly chopped

• 1/4 cup chives, roughly chopped

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RECIPE

In a high-speed food processor, combine the chopped tomatoes, cucumber, red bell pepper, green pepper, white onion, and garlic.

Blend for 15 seconds at a high-speed. 

Add 1/3 cup extra-virgin olive oil, dried basil, and salt and pepper. 

Been again for another 15 seconds at a high-speed, or until you reached a smooth consistency. 

Taste the gazpacho and adjust the seasoning if necessary, adding more salt or pepper to taste.

Refrigerate until ready to serve. 

In a large skillet over medium heat, add 1-2 tablespoons extra-virgin olive oil and cubed rustic bread. Cook and stir occasionally until they are golden and crispy. 

Remove from heat and set aside.

To serve, divide into bowls. Top with croutons, roughly chopped basil, roughly chopped chives, and a drizzle of extra-virgin olive oil. 

Add salt and pepper to taste.

Enjoy!