Summer Tomato Gazpacho

A vibrant blend of sun-ripened tomatoes, crisp cucumbers, and garlic, chilled to perfection and finished with extra-virgin olive oil. Cool, refreshing, and bursting with the fresh flavors of summer.

Seasons: Summer

Prep time: 15 minutes

Roast time: 10 minutes

These are the first Roma tomatoes of the season from my local farmer, so I gave them a quick roast to deepen their natural sweetness and concentrate their flavor. The result is a chilled gazpacho that's rich, refreshing, and perfect for a hot summer day. See cooks note.

Ingredients

• 8–10 Roma tomatoes, roasted and cooled, or keep fresh

• 1 cucumber, small dice (reserve a few tablespoons for garnish)

• ½ clove green garlic

• Salt, to taste

• A dash of black pepper

• 1–2 tablespoons fresh mint, minced (reserve a little for garnish)

• Extra-virgin olive oil

• 1 tbsp. sherry vinegar

  
  

Directions

Place the roasted tomatoes, diced cucumber, green garlic, sherry vinegar, salt, pepper, mint, and a generous drizzle of extra-virgin olive oil in a food processor. Blend until your desired consistency is reached. For a rustic gazpacho, leave it slightly chunky. For a silky-smooth soup, blend a little longer.

Chill well before serving. Garnish with the reserved diced cucumber, fresh mint, and a final drizzle of extra-virgin olive oil.

Cooks Note: If roasting, roast at 425 for 10-15 minutes. Let cool before adding all the ingredients to the processor. Better yet, grill them on the outdoor grill for 10 minutes.