Homemade Gazpacho 🍅🌿

Ingredients

1 kg ripe tomatoes, deseeded

2 cucumbers, peeled and deseeded

2 red bell peppers

2 red onions

A generous handful of fresh basil

Kosher salt, to taste

Fine salt, to taste

Extra virgin olive oil

Balsamic vinegar

Instructions

Deseed the tomatoes. Peel and deseed the cucumbers.

Roughly chop the tomatoes, cucumbers, red bell peppers, and red onions.

Place everything in a bowl with the fresh basil. Season with kosher salt, fine salt, a generous drizzle of extra virgin olive oil, and a splash of balsamic vinegar.

Cover and refrigerate overnight to allow the flavors to develop.

The next day, blend everything until smooth and silky. For an extra smooth texture, pass it through a fine-mesh sieve.

Serve well chilled in a cold bowl or plate, garnished with fresh basil, a drizzle of olive oil, balsamic glaze, and edible flowers if desired.

This overnight method gives the gazpacho a deeper, richer flavor while keeping it fresh and vibrant.

Summer in a bowl. 🌞🍅 Fresh homemade gazpacho—cool, vibrant, and bursting with flavor.

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