Ingredients (Serves 4)

• Extra-virgin olive oil in a mister
• 3 pounds / 1.35 kg ripe heirloom tomatoes, preferably organic or pesticide-free
• 1/4 teaspoon fine sea salt
• 1 medium sweet red pepper (pimento or other variety)
• 2 garlic cloves, peeled and chopped
• 10 large basil leaves
• 1 shallot (1 1/2 ounces / 42 g), chopped
• 1 small cucumber (lemon or Boothby’s blonde), peeled and chopped
• 2 tablespoons / 30 ml extra-virgin olive oil
• 1 tablespoon / 15 ml apple cider vinegar
• 1/2 teaspoon fine sea salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste

Instructions

How to slow-roast the tomatoes

Preheat oven to 250 F / 120 C.

Generously spray with olive oil a 3 qt / 3 l / 13 x 9 x 2 inch / 33 x 23 x 5 cm glass baking dish (no lid necessary).

Wash, core and slice the tomatoes and distribute them evenly in the baking dish.

Bake the tomatoes for 4 hours, stirring a few times.

Take the dish out of the oven, add the salt and stir. (If you don’t particularly like tomato skin, you can retrieve the pieces that naturally detach during the baking.)

Let the tomatoes cool and use immediately or store in the refrigerator and use within a couple of days.

How to roast the peppers

For efficiency’s sake, you may want to roast a few peppers, use one for the gazpacho and the rest for other recipes5.

Preheat the oven to 375 F / 190 C.

Place the peppers on a baking sheet lined with a silicone baking mat or aluminum foil. Roast for 15 minutes, then turn the peppers 90 or 180 degrees, depending on their width.

Roast for 15 more minutes, then turn the peppers. Repeat after 10 minutes. Continue roasting until they are ready, i.e., when the skin has turned dark and is detaching in places. (The time depends on the type and size of peppers.) Put the peppers in a lidded container or paper bag to steam, then peel off skin, discard stem and seeds, and the liquid they release. Set aside one to use in the gazpacho and chop it. Set aside the others until ready to use.

How to prepare the gazpacho

Place all the ingredients for the soup in a bowl and toss. Purée with an immersion blender until almost smooth. Add some water, as needed, to make the soup reach the desired consistency. Adjust salt and pepper to your taste.

Cover the bowl and refrigerate for at least 2 hours.

Gazpacho is served cold. I prefer it just cool. I also like it dense: the flavor of tomatoes goes right to my head.

The original recipe includes suggestions for garnishes, like chopped tomatoes or cucumbers or scallions.

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