Easy Tomato Gazpacho || Gracefult Kitchen

Warning: Trying to access array offset on value of type null in /home/u589834942/domains/gracefultkitchen.com/public_html/recipe-details.php on line 74

Easy Tomato Gazpacho

Soups

Many gazpacho recipes are thickened with bread, but this easy gazpacho recipe uses just vegetables, making it a gluten-free refresher for a hot summer day. The key to any flavorful gazpacho is giving it time to rest. The flavors meld and become cohesive when the soup is allowed to sit a bit before serving.

Ingredients

2 ½ pounds large tomatoes (4-5 medium), cored and cut into pieces
1 medium English cucumber, cut into chunks
1 medium red bell pepper, seeded and cut into pieces
1 large clove garlic, crushed
3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
2 tablespoons plus 1 teaspoon red-wine vinegar, divided
1 teaspoon plus a pinch of salt, divided
1/2 teaspoon plus a pinch of ground pepper, divided
1 medium avocado
¼ cup chopped fresh basil

Description

Chop 1/4 cup each of tomatoes, cucumber and bell pepper from the larger pieces. Place in a small bowl; cover and set aside in the refrigerator.
Working in two batches, puree the remaining tomatoes, cucumber and bell pepper with garlic, 3 tablespoons oil, 2 tablespoons vinegar, 1 teaspoon salt and 1/2 teaspoon pepper in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours or up to 2 days.
Just before serving, chop avocado and add it to the reserved chopped vegetables. Stir in basil and the remaining 2 teaspoons oil, 1 teaspoon vinegar and pinch each of salt and pepper. Ladle the gazpacho into bowls and top with the chopped vegetable salad.