Gazpacho
Author: Nicole
Ingredients
  • 4 pounds tomatoes, chopped and drained (see note)
  • 3 scallions
  • ½ large red onion
  • ½ seedless cucumber, unpeeled
  • ½ red pepper, seeds removed
  • 6 garlic cloves
  • ½ cup red wine vinegar
  • 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
  1. 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.
  2. Add the garlic and pulse until the soup is coarsely puréed.
  3. 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.
  4. Cover with plastic wrap and chill for 4 hours or overnight.
  5. 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/