Categories: Soups
Ingredients
- 21/4 pounds tomatoes, diced
- 1 red bell pepper, diced
- 1 European cucumber, peeled and diced
- 1 garlic clove
- 1 red onion, minced and divided
- 4 tablespoons chopped basil, divided
- Kosher salt and freshly ground black pepper
- 2 cups chopped cherry tomatoes
- 2 tablespoons extra-virgin olive oil
Directions
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In a blender or the bowl of a food processor, combine the tomatoes, red bell pepper, cucumber, garlic, half of the red onion and half of the basil. Puree the mixture until smooth.
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Season the gazpacho with salt and pepper to taste and blend to combine.
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Ladle the gazpacho into serving bowls and garnish with the remaining onion and basil, the cherry tomatoes and a small drizzle of olive oil. Serve immediately.