Heirloom Tomato Gazpacho with Grilled Bread
the most refreshing heirloom tomato gazpacho with garden basil and grilled bread
servings: 4-6
Ingredients
Scale
- 1 large cucumber, seeded + roughly chopped
- 1 red pepper, stemmed + seeded + roughly chopped
- 2 lbs heirloom tomatoes, cut into chunks
- 1 shallot, thinly sliced
- 2 garlic cloves, thinly sliced
- 3 tbsp red wine vinegar
- 1 ½ tsp kosher salt
- 8 large basil leaves, plus more to garnish
- ½ cup extra-virgin olive oil
- ½ lb heirloom cherry tomatoes, quartered
- 2 scallions, thinly sliced
- 1 tbsp minced chives
- flaky sea salt
- freshly cracked black pepper
- 6 (½”) slices crusty bread
Instructions
- Combine the chopped cucumber, red pepper, tomatoes, shallot, garlic, 2 tablespoons of red wine vinegar, and salt in a mixing bowl. Toss well and let marinate at room temperature for 30 minutes.
- Add the tomato mixture and basil to a blender. Blend as you stream in a ¼ cup of the olive oil until smooth and creamy. Taste and adjust the seasoning if needed. Chill the gazpacho for at least 30 minutes.
- Meanwhile, combine the cherry tomatoes, scallions, chives, remaining 1 tablespoon of red wine vinegar, and remaining ¼ cup of olive oil. Toss well and season with a pinch of flaky sea salt and lots of freshly cracked black pepper. Let sit until ready to serve.
- Heat the grill over high heat. Drizzle the bread with a generous coating of olive oil. Season each side with a pinch of salt. Grill the bread for a couple of minutes until charred and crisp on both sides.
- Serve the gazpacho with the cherry tomato topping spooned over top. Garnish with more fresh basil, a pinch of flaky sea salt, and black pepper. Serve the grilled bread alongside.