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Heirloom Tomato Gazpacho with Fresh Basil

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Lobo
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Heirloom Tomato Gazpacho with Fresh Basil

Post by Lobo on Tue 16 Feb 2016, 7:22 pm

Heirloom Tomato Gazpacho with Fresh Basil

By Julia Rutland
This cool, refreshing summer soup makes the best of a big, gorgeous bounty of tomatoes. When your harvest is just beginning or ending, simply divide the recipe in half.
Makes 8 cups

Ingredients


  • 3 pounds ripe heirloom tomatoes, cored, seeded, and coarsely chopped
  • 1 cucumber, peeled, halved, seeded, and coarsely chopped
  • 1 red, yellow, or orange bell pepper, coarsely chopped
  • ¼ sweet onion, coarsely chopped
  • 2 garlic cloves, minced
  • ¼ cup finely chopped fresh basil
  • 2 cups vegetable or tomato juice
  • ¼ cup red wine or apple cider vinegar
  • 3 tablespoons extra virgin olive oil
  • 1½ teaspoons salt
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • Toasted croutons and fresh basil leaves for garnish

Instructions


  1. Combine half of the tomatoes, cucumber, bell pepper, onion, garlic, and basil in a food processor. Process until finely chopped. Transfer mixture to a large bowl. Repeat with remaining half of tomatoes, cucumber, bell pepper, onion, garlic, and basil.
  2. Stir in vegetable juice, vinegar, olive oil, salt, pepper, lemon zest, and lemon juice. Cover and chill 4 hours or overnight to let flavors blend. Add salt to taste, if desired.
  3. Serve in chilled bowls and garnish with toasted croutons and fresh basil leaves.

    Current date/time is Sun 11 Dec 2016, 12:01 am