Summer Gazpacho

Makes 4 Servings

Ingredients
2 lbs ripe heirloom red tomatoes, roughly chopped
½ English cucumber, seeded and roughly chopped
1 small red bell pepper, stem and seeds removed, roughly chopped
1/2 small shallot, roughly chopped
1 garlic clove, minced
1/4 cup fresh basil leaves
2 tablespoons red wine vinegar
1 tablespoon sea salt
1/3 cup high quality olive oil 

Garnish:
handlful cherry tomatoes
chives
more cucumber
fresh black pepper

Instructions

Add the cucumber, bell pepper, tomatoes, shallot, and garlic to a large bowl and add the salt. Toss together and let sit for 15 minutes to release their juices and for the flavors to some together. 

Transfer all the ingredients and juices in the bowl plus the vinegar, and olive oil into the blender, and blend on high until smooth. Place in the fridge to chill for at least one hour before serving. 

Taste and adjust seasoning with salt and more vinegar, as needed. To serve, pour into bowls and garnish with cherry tomatoes, chopped chives, diced cucumber and drizzle with oil. Enjoy!