Summer Gazpacho

Ingredients:

• 2 pounds, ripe tomatoes
• 1, english cucumber - peeled and diced
• 1, red bell pepper - stem and seeds removed
• 2 cloves, garlic
• 1/4 cup, red onion - finely diced
• 1 slice, thick white bread - torn
• 1/4 cup, il Fustino Italian Varietals EVOO
• 1 1/2 tbsp, il Fustino Tomato White Balsamic
• 1 tsp, kosher salt
• 1/2 tsp, black pepper

Directions:

In a large bowl, whisk together the EVOO, balsamic, salt and pepper. Add all prepped, cleaned and chopped vegetables to the bowl and cover. Let marinate overnight (or for at least 3 hours).

Transfer the marinated vegetables into a blender and add the torn slice of bread. Pulse on high until smooth.

Pour into a bowl and let rest for 15 minutes, until the bubbles subside.

Transfer to small bowls and serve with a drizzle of EVOO and a slice of toast. Enjoy!