Summer Gazpacho
Ingredients
- ½ English hothouse cucumber, peeled, seeded
- ½ large red bell pepper, stemmed, seeded
- 2 pounds very ripe red tomatoes, preferably heirloom, cut into ½-inch wedges, 3 tablespoons seeds reserved
- ½ large shallot, chopped
- 1 garlic clove, finely grated
- 2 tablespoons (or more) sherry or red wine vinegar
- Flaky sea salt
- 3 tablespoons olive oil, plus more for drizzling
- Quartered cherry tomatoes, chopped chives, and grilled or toasted country-style bread (for serving)
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