¼ cup good quality extra virgin olive oil plus more for drizzling
½ teaspoon celery salt
½ teaspoon crushed red pepper flakes
½ teaspoon smoked paprika
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
Fresh basil for garnish
Instructions
Cut tomatoes (fresh or canned), scallions, onion, cucumber and red pepper in large pieces and place them in a Vitamix, large food processor or blender fitted with the steel blade.
Add the garlic and pulse until the soup is coarsely puréed.
Place it in a large glass or ceramic bowl and whisk in vinegar, olive oil, celery salt, red pepper flakes, smoked paprika, salt and pepper.
Cover with plastic wrap and chill for 4 hours or overnight.
Transfer soup to individual bowls and drizzle with your best olive oil and garnish with chopped basil.
Notes
* If tomatoes aren’t in season, substitute 2 (28-ounce) cans of whole peeled San Marzano tomatoes, drained. * For smoother soup, use a Vitamix or process longer in the food processor (or blender) and run it through a fine strainer.
Recipe by Riegl Palate at https://www.rieglpalate.com/gazpacho/