Gazpacho

Ingredients

• 6 large heirloom tomatoes, all varieties and colors diced into ¼ inch cubes
• 1 medium sweet onion, cut into ¼ inch cubes
• ¾ English or hothouse cucumber, peeled and cut into ¼ inch cubes
• 1  red bell pepper, cored, seeded and cut into ¼ inch cubes
• 1 yellow bell peppers, cored, seeded and cut into ¼ inch cubes
• 1 green bell pepper, cored, seeded and cut into ¼ inch cubes
• ¼ cup fresh cilantro, roughly chopped
• 2 tbsp. red wine vinegar
• 1 lemon, juiced
• ½ tbsp. Tabasco
• Kosher salt and freshly ground black pepper
• ¼ cup extra-virgin olive oil
• 8 tbsp. aged balsamic vinegar

Preparation

1. In a bowl, combine tomatoes along with onion, cucumber, and peppers.
2. Add cilantro, red wine vinegar, lemon juice, and Tabasco.
3. Add a few pinches of salt and black pepper.
4. Using a blender pulsate all vegetables into a viscous soup consistency, leaving some texture.
5. Add oil in small increments, tasting as you go.
6. Refrigerate for at least 1 hour before serving.
7. Ladle soup into bowls and drizzle with balsamic vinegar.