FRESH By Brookshire's Gazpacho
• 4 medium Texas tomatoes, chopped
• 1 English cucumber, peeled, ½ rough chopped, ½ small diced
• ½ yellow onion, chopped
• ½ red bell pepper, chopped
• 3 cloves garlic
• 2 Tbl minced jalapeno
• 2 slices day old white bread, crusts removed, soaked in water
• 1 Tbl kosher salt
• 1 Tbl ground cumin
• 1 tsp coarse ground black pepper
• ¼ cup sherry vinegar
• 1 cup extra virgin olive oil
• 3 Tbl chopped fresh basil
• 12 cherry tomatoes
• ½ red onion chopped
Put tomatoes, rough chopped cucumber, bell pepper, garlic, jalapeno, bread, salt, pepper, cumin, and vinegar in a blender or food processor. Blend until smooth, with blender running add olive oil in a slow stream until incorporated, if you want your soup super smooth pour through a strainer. Transfer blended gazpacho mixture to refrigerator to chill completely, 4 hours or more. Mix diced cucumber, cherry tomatoes and red onions together in a bowl. Pour gazpacho into bowls top with cucumber, tomato mixture and fresh chopped basil and serve.
