AngelaStevensonRealty

Summer Gazpacho Recipe

Summer Gazpacho Recipe

Around this time of year, there is nothing better than ice cream and watermelon, so why not combine them! We found this easy and very cute no-churn watermelon ice cream slices recipe from the Food Network and wanted to share it with you.

 

  • ½ English hothouse cucumber, peeled, seeded
  • ½ large red bell pepper, stemmed, seeded
  • 2 pounds very ripe red tomatoes, preferably heirloom, cut into ½-inch wedges, 3 tablespoons seeds reserved
  • ½ large shallot, chopped
  • 1 garlic clove, finely grated
  • 2 tablespoons (or more) sherry or red wine vinegar
  • Flaky sea salt
  • 3 tablespoons olive oil, plus more for drizzling
  • Quartered cherry tomatoes, chopped chives, and grilled or toasted country-style bread (for serving)

 

  • Cut 2″ of the cucumber into ¼” pieces and set aside for serving; coarsely chop remaining cucumber and place in a large bowl. Cut one-quarter of the bell pepper into ¼” pieces and set aside for serving; coarsely chop remaining bell pepper and add to bowl with chopped cucumber. Add tomatoes to bowl and toss with shallot, garlic, 2 Tbsp. vinegar, and 1 Tbsp. salt. Let stand 30 minutes at room temperature to let flavors meld.

  • Transfer tomato mixture along with any accumulated juices to a blender. Add 3 Tbsp. oil and purée on medium speed until smooth; season with salt and vinegar, if desired. Strain through a coarse-mesh sieve into a large bowl or pitcher and chill until cool, about 1 hour.

  • Divide gazpacho among bowls. Top with cherry tomatoes, chives, reserved cucumber and red pepper pieces, and tomato seeds; drizzle with oil and season with salt. Serve with bread alongside.

Recipe Credit:
www.bonappetit.com

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