Feasting With FARE: Gazpacho

Ingredients

• 3 pounds roma tomatoes, halved
• ½ large purple onion, quartered 
• 1 garlic clove
• 1 large cucumber, peeled, seeded, and diced
• 1 red bell pepper, diced
• ½ cup fresh basil 
• ¼ cup extra virgin olive oil
• 2 tbsp. sherry vinegar
• ½ tsp. cumin 
• salt and pepper to taste

Instructions

1. Blend the tomatoes, onion, garlic, cucumber, and bell pepper in a blender.
2. When smooth, add in the basil, olive oil, sherry vinegar, cumin, and a pinch of salt and pepper. 
3. Puree again until smooth. 
4. Place in an airtight container and refrigerate 2 hours to overnight. 
5. Serve chilled with a drizzle of olive oil and basil.