This fresh summer vegetable gazpacho is so refreshing and healthy. You can make it 1 day ahead, cover and refrigerate.

Serves: 4

Preparation time: 30 minutes

Ingredients:

• 2 pounds very ripe red tomatoes, preferably heirloom, cut into ½ inch wedges, reserve 3 tablespoons of seeds
• ½ English hothouse cucumber, peeled and seeded
• ½ large red bell pepper stemmed and seeded
• 1 garlic clove, finely grated
• ½ large shallot, chopped
• 2 tablespoons apple cider vinegar
• ½ teaspoon honey
• 3 tablespoons olive oil, plus more for drizzling
• Flaky sea salt
• For serving; quartered cherry tomatoes, chopped chives, and toasted or grilled country-style bread

Directions:

• Cut 2 inch of cucumber into ¼ inch pieces, set aside for serving, then coarsely chop remaining cucumber and transfer to a large bowl.
• Cut 1 quarter of bell pepper into ¼ inch pieces, set aside for serving and coarsely chop remaining bell pepper and transfer to the bowl with chopped cucumber.
• Add tomatoes, garlic, shallot, vinegar, honey, and 1 tablespoon salt to the bowl along with cucumber and bell pepper.
• Toss well and let stand for 30 minutes at room temperature.
• After 30 minutes transfer the tomato mixture to a blender along with any accumulated juices and 3 tablespoons of oil.
• Blend until smooth and add more salt and vinegar if desired.
• Through a coarse-mesh sieve strain the puree into a large pitcher or bowl.
• Refrigerate for at least 1 hour.
• Divide gazpacho among 4 serving bowls; top each bowl with cherry tomatoes, chives, reserved cucumber and bell pepper pieces, and tomato seeds.
• Drizzle each bowl with olive oil and serve with bread.