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Fresh No-Cook Summer Gazpacho Recipe Easy Heirloom Tomato Basil Oil

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A refreshing, no-cook summer gazpacho made with heirloom tomatoes and fragrant basil oil. This easy recipe is perfect for hot days when you want a light, satisfying meal without turning on the stove.

Ingredients

Scale
  • 2 pounds heirloom tomatoes, roughly chopped
  • 1 medium cucumber, peeled and diced
  • 1 large red bell pepper, seeded and chopped
  • 1/4 cup red onion, finely chopped
  • 2 medium garlic cloves, minced
  • 1/4 cup extra virgin olive oil (for gazpacho base)
  • 2 tablespoons red wine vinegar
  • 1/2 cup cold water
  • Salt and freshly ground black pepper, to taste
  • 1 cup fresh basil leaves, packed (washed and dried)
  • 1/2 cup extra virgin olive oil (for basil oil)
  • Pinch of salt (for basil oil)

Instructions

  1. Prepare the Vegetables (10 minutes): Rinse and roughly chop the heirloom tomatoes, cucumber, and red bell pepper. Peel the cucumber and dice it into small chunks. Mince the garlic cloves and finely chop the red onion.
  2. Blend the Gazpacho Base (5-7 minutes): In a blender or food processor, combine the chopped tomatoes, cucumber, red bell pepper, red onion, and garlic. Pulse a few times to break down the veggies but keep some texture. Add the extra virgin olive oil, red wine vinegar, and cold water. Blend briefly again to mix everything. Optionally, strain through a fine mesh sieve for a smoother texture.
  3. Season and Chill (5 minutes + chilling time): Taste and season with salt and freshly ground black pepper. Adjust vinegar or olive oil if needed. Cover and refrigerate for at least 1 hour, ideally 2-3 hours, to let flavors meld and soup chill thoroughly.
  4. Make the Basil Oil (5 minutes): In a blender, combine fresh basil leaves, olive oil, and a pinch of salt. Blend until smooth and bright green. If too thick, add a teaspoon of water or more olive oil to loosen. Transfer to a small bowl or squeeze bottle.
  5. Serve (2 minutes): Stir the chilled gazpacho gently and pour into bowls. Drizzle basil oil generously over the top. Optionally garnish with fresh basil leaves or diced tomatoes. Serve immediately.

Notes

Use ripe heirloom tomatoes for best flavor; if unavailable, vine-ripened beefsteak tomatoes work well. Do not over-blend to keep some texture. Chill the soup for at least 1 hour to meld flavors. Basil oil is optional but highly recommended for flavor. Adjust water quantity based on tomato juiciness. Basil oil should be prepared just before serving to maintain its bright color.

Nutrition

Keywords: gazpacho, no-cook soup, summer recipe, heirloom tomatoes, basil oil, cold soup, easy gazpacho, healthy soup, vegan, gluten-free

Find it online: https://fizzlefork.com/fresh-no-cook-summer-gazpacho-recipe-easy-heirloom-tomato-basil-oil/