Ingredients:

2 pounds ripe quality tomatoes, cored and roughly chopped (about 3 large)

1/2 medium cucumber, peeled and roughly chopped

1/2 red bell pepper, roughly chopped

1 tablespoon minced shallot

1 small garlic clove, peeled

¼ cup olive oil

2 tablespoons sherry vinegar

¾ teaspoon kosher salt

¼ teaspoon smoked paprika

Preparation:

Place all ingredients in a blender, and blend until smooth. Taste and adjust salt as needed.

Refrigerate until cold, about 2 hours, or up to 3 days before serving.

Serve topped with additional chopped veggies, a drizzle of olive oil, and toasted bread. 

This is the perfect recipe for a hot day and transports really well if you wanted to bring it to a picnic or backyard party! 

Ingredients:

4 pounds plum tomatoes, halved

5 large red bell peppers, divided

4 medium-size red onions, divided

1/2 cup extra-virgin olive oil

3 cups water, divided

3 tablespoons Sherry wine vinegar

1 teaspoon hot pepper sauce

1 English cucumber, peeled, halved lengthwise, finely chopped)

Extra-virgin olive oil

Instructions:

Step 1

Preheat the oven to 450°F. Place tomatoes on a large rimmed baking sheet. Cut 4 peppers into 1-inch pieces; place on another rimmed baking sheet. Cut 3 onions into 1-inch pieces; add to peppers. Drizzle 1/2 cup oil over vegetables, tossing to coat. Sprinkle it with salt. Roast vegetables until soft and slightly charred, about 50 minutes, switching positions of pans after 25 minutes. Puree half of the vegetables with juices from the pan in a blender. Add 1 cup water; blend until very smooth. Transfer mixture to a large bowl. Repeat with remaining vegetables and 1 cup water. Cover gazpacho; chill overnight.

Step 2

Mix remaining 1 cup water, vinegar, and hot pepper sauce into gazpacho. Season to taste with salt.

Step 3

Finely dice remaining bell pepper and onion; mix with cucumber. Pour gazpacho into bowls; top with diced vegetables and a drizzle of oil.

This would be served perfectly alongside some cucumber sandwiches, with the crusts off and tons of cream cheese! We hope that you enjoy this recipe, save it for an extra hot day!  If you make this gazpacho, please share with us on Instagram by tagging @stokesstores and use the hashtag #StokesMoments.