Summer Gazpacho
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  • ½ English hothouse cucumber, peeled, seeded½ large red bell pepper, stemmed, seeded2 pounds very ripe red tomatoes, preferably heirloom, cut into ½-inch wedges, 3 tablespoons seeds reserved½ large shallot, chopped1 garlic clove, finely grated2 tablespoons (or more) sherry or red wine vinegarFlaky sea salt3 tablespoons olive oil, plus more for drizzlingQuartered cherry tomatoes, chopped chives, and grilled or toasted country-style bread (for serving)



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