the most refreshing heirloom tomato gazpacho with garden basil and grilled bread
1 large cucumber, seeded + roughly chopped
1 red pepper, stemmed + seeded + roughly chopped
2 lbs heirloom tomatoes, cut into chunks
1 shallot, thinly sliced
2 garlic cloves, thinly sliced
3 tbsp red wine vinegar
1 ½ tsp kosher salt
8 large basil leaves, plus more to garnish
½ cup extra-virgin olive oil
½ lb heirloom cherry tomatoes, quartered
2 scallions, thinly sliced
1 tbsp minced chives
flaky sea salt
freshly cracked black pepper
6 (½”) slices crusty bread
Combine the chopped cucumber, red pepper, tomatoes, shallot, garlic, 2 tablespoons of red wine vinegar, and salt in a mixing bowl. Toss well and let marinate at room temperature for 30 minutes.
Add the tomato mixture and basil to a blender. Blend as you stream in a ¼ cup of the olive oil until smooth and creamy. Taste and adjust the seasoning if needed. Chill the gazpacho for at least 30 minutes.
Meanwhile, combine the cherry tomatoes, scallions, chives, remaining 1 tablespoon of red wine vinegar, and remaining ¼ cup of olive oil. Toss well and season with a pinch of flaky sea salt and lots of freshly cracked black pepper. Let sit until ready to serve.
Heat the grill over high heat. Drizzle the bread with a generous coating of olive oil. Season each side with a pinch of salt. Grill the bread for a couple of minutes until charred and crisp on both sides.
Serve the gazpacho with the cherry tomato topping spooned over top. Garnish with more fresh basil, a pinch of flaky sea salt, and black pepper. Serve the grilled bread alongside.