Summer Gazpacho

Photo credit: Alex Lau

fromBon Appétit’s Best

submitted by Julie Christensen

preparation time: about 30 minutes

serves 4

½ English hothouse 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 (or more) sherry or red wine vinegar

Flaky sea salt

3 tablespoons olive oil, plus more for drizzling

Quartered cherry tomatoes

chopped chives

grilled or toasted country-style bread (for serving)

Cut 2 inches of the cucumber into ¼ inch 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 inch pieces and set aside for serving; coarsely chop remaining bell pepper and add to bowl with cucumber. Add tomatoes to bowl and toss with shallot, garlic, 2 tablespoons vinegar, and 1 tablespoon 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 tablespoons oil and purée on medium speed until smooth; season with salt and vinegar, if desired. Strain through coarse-mesh sieve into a large bowl or pitcher and chill until cool, about one hour.

Divide gazpacho among bowls. Top with cherry tomatoes, chives, reserved cucumber and red pepper pieces, and tomato seeds; drizzle with oil and season with salt. Serve with bread alongside.