Classic Gazpacho with Summer Veggies

Ingredients

• 1 ½ lb ripe heirloom tomatoes, peeled, seeded and finely chopped
• 2 English cucumbers, peeled, seeded and finely diced
• ½ red bell pepper, finely diced
• 1 large shallot, sliced
• 1 garlic clove, minced
• 2 tsp balsamic vinegar
• 2 tsp red wine vinegar
• ½ tsp ground cumin
• 3 tbsp Imperfect Foods Olive Oil, plus more for drizzling
• 1 tbsp kosher salt
• ¼ tsp freshly ground black pepper
• Bread (optional)

Directions

1. Add tomatoes, cucumbers, red peppers, shallot, garlic, balsamic vinegar, red wine vinegar, cumin, oil, salt and pepper to a large bowl. Toss to combine. Let sit for 30 minutes at room temperature.
2. Transfer 1 ½ cups of the mixture to a blender and puree until smooth (about 15-20 seconds). Add pureed mixture back to the bowl and stir.
3. Cover and chill for 2 hours, up to overnight.
4. Divide among bowls and drizzle with olive oil. Serve with toasted bread.

Recipe Notes and Variations

• Add an extra refreshing note by garnishing your gazpacho with some thinly sliced fresh herbs like basil or mint.
• Our Summer Gazpacho is super simple and versatile and can be made in all sorts of variations, including versions with seafood, almonds, and even fresh fruit!
• Gazpacho is a great dish for gardeners to have on hand since it’s an easy way to use up an unexpected bumper crop of tomatoes or cucumbers.