4large assorted heirloom tomatoesor 8 small to medium tomatoes
8Tbspextra virgin olive oil
4Tbspsherry vinegaror more to taste
4peeled garlic clovesoptional
salt and fresh cracked pepper to taste
1/2cupfinely minced cucumberI used small Persian cukes and didn't peel
1/2cupfinely minced yellow bell pepper
1/2cupfinely minced pale green cubanelle pepperor other sweet green pepper
1/2cupfinely minced red onion
2Tbspfinely minced black olives
thinly sliced jalapeno
Work with each color tomato separately. Cut the tomato in large chunks and add to a food processor or high speed blender. Add 2 tablespoons of olive oil, 1 tablespoon of vinegar, and one garlic clove, if using. Blend until smooth. Add salt and fresh cracked black pepper to taste. Do this with all four of your tomatoes and then refrigerate the purees until they are nice and cold before serving.
When ready to serve, put some of the minced cuke, onion, and pepper in the bottom of each of 4 small bowls. Fill each bowl with gazpacho, and then top with a contrasting color of cuke, pepper, onion, or olives.
Serve cold, garnished with fresh herbs and jalapeno slices. I like more cracked pepper, too.
https://theviewfromgreatisland.com/heirloom-tomato-gazpacho-recipe/ July 21, 2017