2 lbs. ripe tomatoes, cored and chopped
3/4 lb. sweet cherries, pitted
1 small cubanelle pepper, stemmed, seeded and chopped
1/2c dried bread
1/3c red onion, chopped
1/4c sherry vinegar
1 grated garlic clove
1/2c and 1/3c olive oil
salt and pepper
1c basil leaves
slivered anchovy fillets, chopped pistachios, grated frozen goat cheese for garnish
In a grater bowl, add the tomatoes with the cherries, Italian pepper, bread, red onion, vinegar, garlic, 1/2 cup of the olive oil and a very generous pinch each of salt and pepper. Let the base sit at room temperature for 2 hours.
Puree the gazpacho base, in batches, until very smooth for around 2 minutes. Add puree to a large bowl and cover or refrigerate for three hours or overnight.
In a small olla, blanch the basil in simmering water for about a minute. Drain, cool and remove excess moisture. Add to a blender. Blend with gradually adding the 1/3 cup of olive oil. Strain into small bowl and season basil oil with salt.
Season gazpacho to taste with salt and tablespoons of water if too thick. Garnish with desired toppings. Enjoy!
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