Summertime Gazpacho

Name: Summertime Gazpacho
Ingredients: 5 cups cored and diced tomatoes (about 4 large); 1 English cucumber, peeled and diced (about 2 cups); 1 medium red bell pepper, cored, seeded and coarsely chopped; 1 medium red onion, chopped; 13 cup balsamic vinegar; 14 cup extra-virgin olive oil; 13 cup chopped fresh basil; 3 garlic cloves, minced; 12 teaspoon kosher salt (to taste); ground black pepper, to taste; 6 ounces small fresh mozzarella balls

11 ingredients

8 steps

Ingredients

5 cups cored and diced tomatoes (about 4 large)
1 English cucumber, peeled and diced (about 2 cups)
1 medium red bell pepper, cored, seeded and coarsely chopped
1 medium red onion, chopped
13 cup balsamic vinegar
14 cup extra-virgin olive oil
13 cup chopped fresh basil
3 garlic cloves, minced
12 teaspoon kosher salt (to taste)
ground black pepper, to taste
6 ounces small fresh mozzarella balls

Directions

1

Roast the tomatoes on a rimmed baking sheet at 400 degrees F until they start to brown, about 20-30 minutes.
2

Let them cool.
3

In a large bowl, combine the tomatoes, cucumber, bell pepper, onion, vinegar, oil, basil, garlic, salt and pepper.
4

Stir to combine.
5

Let the mixture rest at room temperature for about 15 minutes.
6

Using a food processor or blender, process the tomato mixture until lit is chunky smooth.
7

Transfer to a bowl, cover and refrigerate for at least 1 hour.
8

Serve the gazpacho garnished with the small mozzarella balls and grilled slices of crusty whole-grain bread.

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