Summer Gazpacho with Basil Oil

This is the perfect starter soup for a newlywed. No cooking involved and its made with a blender. This chilled soup comes together quickly and makes a lovely light supper on a hot summer evening. Use the best-quality ingredients you can find, including vine-ripened heirloom tomatoes. The soup needs to be refrigerated for at least 1 hour before serving to allow the flavors to develop, so plan accordingly.

Ingredients

Gazpacho:

  • 1 small onion, peeled and cut into chunks
  • 1 red pepper, deseeded and cored
  • 6 small tomatoes, deseeded
  • 1 small carrot, peeled and cut into chunks
  • 1 medium cucumber, peeled, 1/2 cut into small dice, 1/2 cut into chunks
  • 4 basil leaves
  • 3 tbsp sherry vinegar
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste
Basil Oil:
  • 1 cup fresh basil leaves
  • 1 cup olive oil


Preparation

  1. Add all vegetables and basil leaves to the blender and puree until smooth.
  2. Add vinegar and olive oil. Season with salt and pepper. Taste and adjust the sherry, salt & pepper to your taste. Add some cold water if you want a thinner consistency.
  3. Spoon into small glasses and top with the finely diced cucumber. Drizzle with the basil olive oil.
  4. Basil Oil: Place basil in a blender with the olive oil. Puree until smooth. Pour mixture into a large saucepan or skillet and bring to a simmer over medium-high heat for about 3 minutes. Strain through a fine-mesh strainer into a sterilized airtight jar or bottle. Store in a cool, dark place for up to 1 week.


Servings

Makes 4 to 6 servings


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