When the heat of summer is on full blast, few dishes are more refreshing than gazpacho. This recipe uses Sungold tomatoes, an incredibly sweet type of cherry tomato with a beautiful golden hue. If you can’t find Sungolds, swap in whatever cherry tomatoes look best at your market. Sherry vinegar balances the sweetness of the tomatoes; make sure to taste your soup and add more as needed. And don’t skip the flaky finishing salt—tomatoes love salt. Pair the gazpacho with proscuitto sandwiches for a cool summer meal that avoids the hot stove. FEATURED PRODUCTS Zwilling Blender INGREDIENTS Gazpacho 2 ¼ pounds ripe Sungold tomatoes 1 medium or 2 small green bell peppers, roughly chopped 1 cucumber, about 8 inches long, peeled, seeded, and roughly chopped ½ red onion, roughly chopped 2 cloves garlic 4 to 6 tablespoons sherry vinegar 1 tablespoon fresh lemon juice ¼ teaspoon smoked paprika Kosher salt ¼ cup olive oil, plus more for drizzling Toppings ½ firm but ripe avocado, diced ½ cucumber, peeled and diced 2 tablespoons minced red onion Fresh burrata cheese Olive oil Snipped fresh chives Flaky sea salt Freshly ground black pepper DIRECTIONS In a blender, combine the tomatoes, green bell pepper, cucumber, red onion, garlic, 4 tablespoons vinegar, the lemon juice, paprika, oil, and a large pinch of kosher salt. Blend until smooth, adding water as needed if the soup is too thick. Taste and add more salt and/or vinegar as needed to balance the sweetness of the tomatoes. Place in a tomato cocotte and refrigerate the soup for about 1 hour, or until well chilled. In a medium bowl, combine the avocado, cucumber, and red onion. Pour the soup into soup bowls and top each with some of the avocado mixture, a dollop of burrata, a drizzle of oil, some chives, and a sprinkling of flaky sea salt and black pepper. Courtesy of Zwilling.
