Heirloom Tomato Gazpacho
Prep Time: 15 minutes
Total Time: 15 minutes + 1 hour to chill
Gazpacho may be stored in the fridge, but for best flavor serve it at room temperature. Choose ripe, locally grown tomatoes. These local, heirloom tomatoes, such as Cherokee Purple, begin dark green with more chlorophyll and ripen into splotchy red tomatoes that are sweeter, have more flavor, and contain more oxidant-fighting carotenoids, says DiscoveryNews.com, than perfectly red supermarket tomatoes.
- 1 loosely packed cup fresh herbs (parsley, chives, basil, oregano, chervil), coarsely chopped
- 1 clove garlic, peeled
- 1 yellow or pale green sweet bell or large banana pepper, seeded
- 5 cups quartered heirloom tomatoes, peeled and seeded (3 to 4 large tomatoes)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- ¼ cup paper-thin sliced sweet onion
- 1 cup diced cucumber
- Diced cucumber and fresh herbs, for garnish
- Place the herbs and garlic in the bowl of a food processor fitted with a steel blade. Pulse four or five times, or until the herbs are finely chopped. Scrape down the sides of the bowl with a rubber spatula. Cut the pepper into 1-inch pieces and add to the processor. Pulse four or five times until pureed, and scrape down the sides of the bowl.
- Add the tomatoes to the bowl, and puree until smooth. While the motor is running, pour in the olive oil and lemon juice. Turn off the machine, and scrape down the sides of the bowl. Season with salt and pepper to taste.
- Scatter the onion slices on top of the gazpacho, and stir to incorporate. Fold in the diced cucumber. Cover with plastic wrap and chill up to 2 days in advance. To serve, ladle into bowls and garnish with more diced cucumber and fresh herbs.
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