Summer Gazpacho
Ingredients
- 3 and a half cups of cherry tomatoes, cut in half
- 2 cloves of garlic, roughly chopped
- 1 stick of carrot, peeled and roughly chopped
- 3/4 cup of raspberries
- 1 cucumber peeled and sliced
- 1 cup of basil, roughly chopped
- 1/4 red onion, roughly chopped
- 1 red bell pepper, seated and roughly chopped
- 2 cups of olive oil
- 1/4 cup of red wine vinegar
- 1/4 cup of balsamic vinegar
- salt and pepper to taste
Instructions
- Place the vegetables in a large bowl. Drizzle with a touch of olive oil, salt, and pepper, and add both vinegars; mix well.
- A little more salt should be added. Cover with plastic wrap and let the mixture marinate for two hours.
- When the mixture is done marinating, place the vegetables and their juices into a heavy-duty blender.
- Add one cup of olive oil and puree. Continue adding olive oil until a creamy and smooth texture is formed.
- If you want the mixture to be velvety smooth, add additional olive oil if needed, taste, and add additional salt and pepper as needed. Place the mixture in a large bowl.
- Drizzle the top with additional olive oil and garnish with raspberries and basil.