Instructions

01
Preheat oven to 425°F. Slice half the fresh tomatoes into 1/4-inch rounds and place on a parchment-lined baking sheet.
02
Drizzle 1 tablespoon olive oil over tomato slices and sprinkle with 1/4 teaspoon salt. Roast for 20 minutes until edges are caramelized. Set aside to cool.
Herb says
Roasting concentrates tomato flavor and gives you a craveable umami punch, think of it as tomato flavor on 'hard mode'.
03
Dice the remaining fresh tomatoes and transfer to a blender. Add tomato soup, cucumber, bell pepper, shallot, garlic, remaining 2 tablespoons olive oil, remaining 3/4 teaspoon salt, black pepper, and bread.
04
Blend until completely smooth, about 1 minute.
Herb says
Bread thickens and adds body, dare I say, the secret to gazpacho's silky texture. No bread, no velvet.
05
Add red wine vinegar and 6 basil leaves; pulse just to combine. Taste and adjust salt or vinegar if needed.
06
Transfer soup to a pitcher or bowl and refrigerate 1 hour, or until thoroughly chilled.
Herb says
Letting it chill isn't just for temperature, flavors meld, mellow, and turn into something greater than the sum of their parts.
07
To serve, ladle gazpacho into bowls. Top with roasted tomato slices and a couple fresh basil leaves. Drizzle with a touch more olive oil if you like.

HERB