Chilled Tomato Gazpacho with Grapes

Serves 4 · 25 min prep

Ingredients

• 2 pounds ripe tomatoes
• 1 cup seedless green grapes
• 1 medium English cucumber
• 1 red bell pepper
• 1 small shallot
• 1 garlic clove
• 3 tablespoons sherry vinegar
• 1/4 cup extra-virgin olive oil
• 1 cup torn pieces day-old crusty bread
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup as needed ice water
• 2 tablespoons chopped for garnish fresh basil or chives
• 1/2 cup halved extra grapes for garnish

Instructions

1. 1Core the tomatoes and roughly chop them so they blend easily; leave the skins on for color and body.
2. 2Peel and chop the cucumber, seed and chop the bell pepper, and roughly chop the shallot and garlic.
3. 3Place the tomatoes, grapes, cucumber, bell pepper, shallot, garlic, torn bread, sherry vinegar, olive oil, salt, and pepper in a blender.
4. 4Blend on high until completely smooth and silky, stopping once to scrape down the sides if needed.
5. 5Check the consistency; if it is thicker than a light soup, stream in ice water a little at a time and blend again until pourable but still full-bodied.
6. 6Taste and adjust salt, vinegar, or a drizzle of olive oil so the soup tastes bright and balanced, not flat.
7. 7Pour the gazpacho into a pitcher or bowl, cover, and chill in the refrigerator for at least 1 hour so the flavors marry and the soup is thoroughly cold.
8. 8Just before serving, give it a quick stir or whisk to recombine any separation.
9. 9Ladle into chilled bowls or jars, top with halved grapes, a swirl of olive oil, and chopped herbs.
10. 10Serve immediately while icy cold; leftovers keep well refrigerated for next-day lunch.