This chilled soup may be the best gazpacho I have ever eaten! It is full of seasonal flavor especially now that heirloom tomatoes are at their peak taste of the summer. This recipe is just delicious and comes together quickly in a high speed blender. I recommend chilling in the fridge before eating. When I saw this recipe online I knew I had to make it ASAP. It comes from the incredible blog The Tasty Apple.
Here is the blogger's recipe word for word:
INGREDIENTS
4 large heirloom tomatoes, quartered
1 large cucumber, peeled and diced
1 small shallot, peeled and minced
1 large garlic cloves, peeled
3 Tablespoons extra-virgin olive oil, plus more for garnish
1½ teaspoons chili powder
1¼ teaspoon sea salt
½ teaspoon apple cider vinegar
¼ teaspoon freshly ground black pepper
Handful of fresh basil leaves
Aleppo pepper, optional, for garnish
METHOD
Place all ingredients in a high-speed blender. Puree until silky smooth and
creamy. Pour into serving bowls and drizzle with additional olive oil and pepper,
if desired. Serve immediately.
Store leftovers in a sealed glass container in the refrigerator for up to 3 days.
