Gazpacho

JACK’S SUNGOLD GAZPACHO

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Not surprisingly, a lot of our friends tend to be serious cooks. I recently had this gazpacho at my friend Jack’s house. He’s one of those guys that knows how to make classic French dishes with wildly naughty sauces. I was surprised that he actually served us this gazpacho — a lean and mean starter that was unbelievably delicious.

It’s a quick and easy recipe that is a great way to use all those tomatoes in your garden. He likes to use Sungolds, but cherry tomatoes will work too. They both tend to be a bit sweeter than larger tomatoes and they add a nice flavor profile to the dish.

INGREDIENTS (serves 4-6)

4 cups Sungold tomatoes or cherry tomatoes

1 cucumber, rough chopped

1 green or red pepper, rough chopped

2 garlic cloves, minced

4 tablespoons olive oil

4 tablespoons sherry or white wine vinegar

1 teaspoon salt

fresh basil for garnish

PREPARATION

Combine all ingredients (except fresh basil for garnish) in a food processor. Combine until smooth. It may be a little chunky, which I like, but if you like it super-smooth, continue pulsing it in the food processor until you get a consistency you like.

Chill in refrigerator for one hour. Garnish with fresh herbs.

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