Heirloom Tomato Gazpacho with Basil Oil
Recipe Date:
Serving Size:
6
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Nothing says late summer like a chilled bowl of refreshing Gazpacho! From August through September the garden behind the farmhouse at Brys Estate is bursting with fresh tomatoes, cucumber, basil, parsley, and peppers! To address this abundance, this month I created a refreshing Heirloom Tomato Gazpacho which is a perfect starter to your summer dinner gatherings. Serve this soup chilled with a cold glass of our Pinot Blanc and raise a toast to the bounty of summertime.
Ingredients
- 4 lbs Heirloom tomatoes (assorted colors), plus more for garnish - large dice
- 2 medium cucumbers (about 1 1/2 lbs) - peeled, seeded and cut into large dice
- 1/2 red bell pepper - seeded and cut into large dice
- 1/2 yellow bell pepper - seeded and cut into large dice
- 1/4 cup shallot - diced
- 1/4 cup fresh basil - roughly chopped, and packed
- 1/4 cup fresh flat leaf parsley - roughly chopped, and packed
- 1 clove of garlic - smashed
- 1/4 cup olive oil
- 1/4 cup champagne vinegar
- juice of 1 lemon (about 3 tbsp)
- 1 1/4 tbsps kosher salt
- 1/4 cup basil - packed
- 1/4 cup olive oil
- 1/8 tsp salt
Directions
Place the ingredients for the gazpacho in a food processor or blender and blend until smooth (Depending on the size of your food processor or blender it could take 2-3 batches). Stir the batches together in a large soup pot. Cover the gazpacho and place it in the refrigerator and allow it to set for a couple hours to overnight. The longer you let it set the more integrated the flavors will become.
For the basil oil, add the basil, olive oil and salt to a mini food processor or blender and blend until smooth.
Serve the gazpacho chilled, topped with a drizzle of basil oil and a spoonful of freshly diced Heirloom tomatoes.