Summertime Gazpacho

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 6
• 5 cups cored and diced tomatoes (about 4 large)
• 1 english cucumber, peeled and diced (about 2 cups)
• 1 medium red bell pepper, cored, seeded and coarsely chopped
• 1 medium red onion, chopped
• 1/3 cup balsamic vinegar
• 1/4 cup extra-virgin olive oil
• 1/3 cup chopped fresh basil
• 3 garlic cloves, minced
• 1/2 teaspoon kosher salt (to taste)
• ground black pepper, to taste
• 6 ounces small fresh mozzarella balls

Recipe

• 1 roast the tomatoes on a rimmed baking sheet at 400ºf until they start to brown, about 20-30 minutes. let them cool.
• 2 in a large bowl, combine the tomatoes, cucumber, bell pepper, onion, vinegar, oil, basil, garlic, salt and pepper. stir to combine. let the mixture rest at room temperature for about 15 minutes.
• 3 using a food processor or blender, process the tomato mixture until lit is chunky smooth. transfer to a bowl, cover and refrigerate for at least 1 hour.
• 4 serve the gazpacho garnished with the small mozzarella balls and grilled slices of crusty whole-grain bread.