Makes 6 servings. Difficulty
3 lbs ripe tomatoes, divided 1 small cucumber 1 green bell pepper, cored and seeded 1 Walla Walla Sweet onion, peeled and halved 2 garlic cloves, peeled and quartered 1 jalapeno pepper, stemmed, halved and seeded 1 slice of gf bread (we used Udi’s Sandwich bread), cut into 1/2 inch pieces 1/2 cup extra virgin olive oil 2 Tablespoons sherry vinegar 1 Tablespoon balsamic vinegar 2 Tablespoons fresh basil, finely chopped
Creme fraiche for serving.
Coarsely chop 2 lbs of tomatoes, half the cucumber, half the bell pepper and half the onion. Add 2 quartered garlic cloves, jalapeno pepper and about 1-1/2 teaspoons of kosher salt. Stir to combine. Set aside.
Chop the remaining tomato, cucumber, bell pepper and onion into a small 1/4 inch dice. Toss with about a half teaspoon of kosher salt and set the mixture in a fine mesh sieve over a medium bowl for about 1 hour.
Transfer the diced vegetables to a bowl. Cover with plastic wrap and refrigerate.
Add the bread pieces to the liquid that drained off the vegetables. Let soak for about 1 minute. Add the soaked bread along with any remaining liquid to the coarsely chopped vegetables; stir to combine.
Transfer half the mixture to a food processor or blendor and process for about 30 seconds. With the machine on, add 1/4 cup olive oil in a slow steady stream. Process until smooth, about 2 minutes. Transfer to a fine mesh sieve and strain, pressing the soup through the strainer. Repeat this process with the remaining vegetable mixture and olive oil.
Add half of the reserved diced vegetables to the gazpacho, stir to combine. Stir in the red wine and balsamic vinegar along with the finely chopped basil. Adjust seasonings to taste with salt and freshly ground black pepper.
Cover the soup and chill at least 4 hours or overnight. Serve gazpacho with remaining diced vegetables and dollop each portion with creme fraiche.