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