Delicious, fun, elegant and ready in 15 minutes? Ummm, yes please! You only need two things to get this right: really really ripe tomatoes (really) and our Slow Roasted Garlic.

What you need

3 large ripe tomatoes (about 3 pounds), cored and cut into chunks 
½ English cucumber, peeled, seeded and diced
1/2 red bell pepper, ribs and seeds removed, diced
1 tablespoon Tessemae’s Slow Roasted Garlic 
¼ cup Tessemae’s Cracked Pepper 
1 tablespoon red wine or apple cider vinegar
coarse salt
1 avocado, diced
chopped fresh herbs such as mint, basil, or tarragon 

What to do

In a food processor, pulse the tomato until finely chopped. Add the cucumber, bell pepper, Cracked Pepper, vinegar, and 2 teaspoons salt. Puree until almost smooth, leave just a little texture. (Depending on the size of your food processor, you may need to break this mixture into batches. After pureeing, just stir the batches together in a bowl.) 

Serve right away, or chill the soup up to overnight. Adjust the seasoning with salt and vinegar as needed. Serve bowls of gazpacho topped with avocado, herbs, and a drizzle of cracked pepper.

Tips: Try other toppings like crumbled bacon, sliced prosciutto, pine nuts, pepitas, croutons, or more diced tomatoes!

Serves 4
Makes 6 cups