15-Minute Gazpacho with Cucumber, Red Pepper and Basil
In December, you’ll gladly stand over the stove for hours on end, cooking homemade soup from scratch. But it’s summertime, and it’s hot, dammit. Luckily, with some ripe produce and a blender or food processor, you can whip up this equally tasty 15-minute gazpacho recipe—no heat (or effort) required.
2¼ pounds tomatoes, diced
1 red bell pepper, diced
1 European cucumber, peeled and diced
1 garlic clove
1 red onion, minced and divided
4 tablespoons chopped basil, divided
Kosher salt and freshly ground black pepper
2 cups chopped cherry tomatoes
2 tablespoons extra-virgin olive oil
1. In a blender or the bowl of a food processor, combine the tomatoes, red bell pepper, cucumber, garlic, half of the red onion and half of the basil. Puree the mixture until smooth.
2. Season the gazpacho with salt and pepper to taste and blend to combine.
3. Ladle the gazpacho into serving bowls and garnish with the remaining onion and basil, the cherry tomatoes and a small drizzle of olive oil. Serve immediately.