303-343-8800

INGREDIENTS

  • ½ cucumber, peeled, seeded
  • ½ large red bell pepper, stemmed, seeded
  • 2 pounds very ripe red tomatoes, preferably heirloom, cut into ½-inch wedges, 3 tablespoons seeds reserved
  • ½ large shallot, chopped
  • 1 garlic clove, finely grated
  • 2 tablespoons lemon juice
  • sea salt
  • 3 tablespoons olive or flaxseed oil
  • quartered cherry tomatoes and chopped chives for topping

METHOD

  • Cut 2″ of the cucumber into ¼” pieces and set aside for serving; coarsely chop remaining cucumber and place in a large bowl. Cut one-quarter of the bell pepper into ¼” pieces and set aside for serving; coarsely chop remaining bell pepper and add to bowl with chopped cucumber. Add tomatoes to bowl and toss with shallot, garlic, 2 Tbsp. vinegar, and 1 Tbsp. salt. Let stand 30 minutes at room temperature to let flavors meld.

  • Transfer tomato mixture along with any accumulated juices to a blender. Add 3 Tbsp. oil and purée on medium speed until smooth; season with salt and vinegar, if desired. Strain through a coarse-mesh sieve into a large bowl or pitcher and chill until cool, about 1 hour.

  • Divide gazpacho among bowls and top with cherry tomatoes, chives, reserved cucumber and red pepper pieces, and tomato seeds; drizzle with oil and season with salt as desired.

    Enjoy!