Name: Yellow Heirloom Tomato Gazpacho with Toasted Breadcrumbs and Basil
Ingredients: 2 pounds yellow heirloom cherry tomatoes; 2 Italian frying peppers, like cubanelle; 1 large cucumber, peeled and cut into chunks; 1 small white onion; 2 cloves garlic; 2 tsp. sherry vinegar; 4 Tbsp. olive oil, divided; Salt, to taste; ¼ cup seasoned breadcrumbs; 6 large basil leaves, cut chiffonade-style; Romano shavings for garnish

Ingredients

Scale

2 pounds yellow heirloom cherry tomatoes
2 Italian frying peppers, like cubanelle
1 large cucumber, peeled and cut into chunks
1 small white onion
2 cloves garlic
2 tsp. sherry vinegar
4 Tbsp. olive oil, divided
Salt, to taste
¼ cup seasoned breadcrumbs
6 large basil leaves, cut chiffonade-style
Romano shavings for garnish

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Instructions

In a food processor or blender, puree the tomatoes, peppers, cucumber, onion, garlic, vinegar and 3 Tbsp. olive oil.
Blend until liquified.
Using a fine mesh strainer, strain soup to catch the tomato seeds and peels.
Add salt, to taste, then stir.
Pour into a serving bowl, cover and refrigerate for at least an hour.
In the meantime, heat 1 Tbsp. olive oil in a small fry pan, add the breadcrumbs and cook until just toasted.
When ready to serve, top the soup with Romano, basil and toasted breadcrumbs.