15-Minute Gazpacho with Cucumber, Red Pepper and Basil
"In December, you’ll gladly stand over the stove for hours on end, cooking homemade soup from scratch. But it’s summertime, and it’s hot, dammit. Luckily, with some ripe produce and a blender or food processor, you can whip up this equally tasty 15-minute gazpacho recipe—no......"
INGREDIENTS
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2� pounds tomatoes, diced
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1 red bell pepper, diced
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1 European cucumber, peeled and diced
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1 garlic clove
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1 red onion, minced and divided
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4 tablespoons chopped basil, divided
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Kosher salt and freshly ground black pepper
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2 cups chopped cherry tomatoes
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2 tablespoons extra-virgin olive oil
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