The end of tomato season always makes me a little bit sad. Right now I’m trying to get in as much tomato eating as possible to satiate my fix until next year. So here’s one last gazpacho recipe I’ve been enjoying lately…
2 pounds ripe tomatoes, cored, and chopped
1 small cucumber, peeled, and chopped
½ to 1 small jalapeño, seeded, and diced
1 clove garlic, smashed
2 tbs olive oil
2 tbs red wine vinegar
½ tsp salt
thinly sliced cucumber, finely diced red onion, and thai basil leaves for garnishes
freshly ground black pepper
In a food processor or blender, combine tomatoes, cucumber, jalapeño, garlic, olive oil, vinegar and salt and puree for about 5 minutes or until your desired texture. Chill for at least 1 hour.
Divide soup between bowls, drizzle with good olive oil, and garnish with cucumber, onion, basil and pepper.
adapted from this recipe