3 Cucumbers, peeled and deseeded — sliced into 1-inch cubes
1 Jar of Roasted Red Peppers
2 lb Cherry Tomatoes, roasted
1 Can of Whole Tomatoes (28oz)
1 Clove of Garlic, smashed then lightly roasted
1 Small Jalapeno, deseeded
1TB Black Vinegar
½ C Olive Oil
Coarsely ground Black Pepper
Kosher Salt
Preheat the oven to 400F. Set aside one cup of prepped cucumbers and cherry tomatoes. Drizzle the rest of the Cherry Tomatoes with Olive Oil and spread on a baking sheet — roast for 20 minutes. In the final 5 minutes, add the smashed clove of garlic.
Add prepped cucumber, jar of roasted red peppers, roasted cherry tomatoes, entire can of whole tomatoes, garlic, jalapeno, vinegar, and black pepper to a blender. Blend on high until smooth.
Slowly drizzle in Olive Oil about a TB at a time, while blending, to ensure mixture is fully emulsified. Strain mixture with a fine mesh sieve, and place in the refrigerator for at least 2 hours or overnight to chill. Mixture may need to be stirred again before serving.
Serve Gazpacho with reserved cucumber chunks and cherry tomatoes. Optional toppings include toasted garlic, duhkha, minced toasted pistachios, chile garlic oil, or fresh herbs.
