Heirloom Tomato Gazpacho

Heirloom tomatoes are in full swing during these last hot days of August. Here's a gazpacho recipe that's perfect for a hot summer evening dinner. Pair gazpacho with a crisp, dry white wine with some good acidity.

4 large heirloom tomatoes, cored

½ bunch basil

1 cup tomato juice

2 tbsp. olive oil

1 sweet onion, diced

2 garlic cloves, finely minced

1 large red or yellow bell peppers, seeded and diced

1 jalapeno pepper, seeded and minced, or pinch of cayenne pepper if desired

1 large cucumber, diced

½ lemon juiced

¼ cup vinegar (I prefer apple or white wine vinegar)

½ tbsp sugar

Salt and pepper to taste

Dice tomatoes, cucumber, peppers, basil and garlic. Combine with oil, vinegar, sugar, salt, pepper and cayenne pepper (if desired), and mix well. Leave to marinade for at least 1-2 hours and up to 24. Puree in a blender or processor for a smooth texture or blend briefly for a heartier texture. Keep cold until serving. Garnish with olive oil and parsley, and serve with a crusty baguette or sourdough bread. Serves 4- 6.

Recipe by Karen