SPICY HEIRLOOM TOMATO GAZPACHO

By The Leek and the Carrot

Ingredients:

2 medium red frying peppers, seeded and cut into large chunks

2 cucumbers, peeled, seeded, and cut into large chunks

1 jalapeno, quartered

1/2 small yellow onion, peeled and halved

1 shallot, peeled and halved

3 lb. very ripe heirloom tomatoes, cored and cut into wedges (about 9 cups)

1/4 c. red wine vinegar

1 Tbsp kosher salt

1/2 c. olive oil

1/2 c. cherry tomatoes, halved

Directions:

Cut half of a frying pepper and 1/3 of a cucumber into 1/4 inch pieces. Set aside to garnish.

Combine remaining pepper and cucumber pieces with jalapeno, onion, shallot, tomatoes, vinegar, and salt in a large bowl. :et sit for 30 minutes, then transfer to a food processor or a blender (in batches if necessary) and process until smooth. Chill until cool.

Stir in olive oil right before serving. Taste and adjust seasoning as desired.

Divide into bowls an garnish with cherry tomatoes and reserved minced pepper and cucumber.