Alana's Gazpacho

Recipe author: Gracie Schatz

This refreshing gazpacho recipe is perfect for summer, with the secret to its flavor lying in marinating the ingredients overnight. Using peak, ripe tomatoes and crushed basil stems adds depth to the dish without altering its vibrant color.

Ingredients:

- 90g roughly chopped sweet onions

- 140g peeled, chopped cucumber

- 140g chopped sweet pepper

- 775g cored, roughly chopped heirloom tomato

- 3-4 thick slices of pickled or fresh jalapeño

- 1 large handful crushed basil stems

- 100g extra virgin olive oil

- 45g white vinegar

- 20g sea salt

For Garnishing and Serving:

- Blistered Jimmy Nardello peppers

- A dollop of crème fraîche

- Crusty bread

Instructions:

1. Marinate the Ingredients:

   - Combine all the gazpacho ingredients in a large bowl. Mix well with your hands, crushing the basil stems and tomatoes. Cover the bowl and place it in the fridge to marinate overnight.

2. Prepare for Blending:

   - About 30 minutes before blending, remove the gazpacho ingredients from the fridge to allow the olive oil to come to room temperature. Remove and discard the basil stems.

3. Blend and Serve:

   - Blend all ingredients on high for one minute. Taste and adjust seasoning as needed. Serve the gazpacho cold, topped with a dollop of crème fraîche, a blistered Jimmy Nardello pepper, and some crusty bread.

This gazpacho will last for at least four days in your fridge and will develop even more flavor over time. Enjoy!