Summer Gazpacho with Herb Salad
Ingredients
- 5-6 tomatoes on the vine, cut in quarters
- 2 cloves garlic, peeled
- 2 cucumbers, divided
- 1 red bell pepper, stem and seeds removed, cut into chunks
- 1 yellow bell pepper, stem and seeds removed, cut into chunks
- 1/4 cup sherry vinegar
- 3 tbsp. EVOO, plus more for garnish
- 2 tsp. kosher salt, plus more to taste
- 1 tsp. freshly cracked black pepper
- 1/2 cup minced chives, divided
- 1/4 cup loosely packed basil leaves, roughly chopped
- 1/4 cup loosely packed parsley leaves, roughly chopped
- 2 tbsp. roughly chopped dill
Directions
To a food processor add the tomatoes, garlic, 1 cucumber cut into 1-inch chunks, red and yellow bell pepper, vinegar, EVOO, salt and pepper. Blitz until a chunky sauce forms, about 1 minute. If you like it smoother, blend in a high powder blender such as a Vitamix and strain through a fine mesh strainer.
Pour into a bowl and taste for seasoning, adding more salt or pepper if needed. Add in 1/4 cup of minced chives and stir. Place in the fridge and chill for at least 1 hour to allow the flavors to meld.
To a small bowl add the remaining 1/4 cup of chives along with the minced basil, parsley and dill. Add a sprinkle of salt and pepper and toss together.
Cut the other cucumber into 1/4-inch dice.
To serve ladle some of the chilled soup into a shallow bowl. Top with a sprinkle of the herb salad, a handful of diced cucumbers and a drizzle of EVOO.
Recipe Courtesy of Megan Mitchell
Paid Partnership with Bonnie Plants