Ingredients
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2 ½ pounds large tomatoes (4-5 medium), cored and cut into pieces
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1 medium English cucumber, cut into chunks
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1 medium red bell pepper, seeded and cut into pieces
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1 large clove garlic, crushed
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3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
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2 tablespoons plus 1 teaspoon red-wine vinegar, divided
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1 teaspoon plus a pinch of salt, divided
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1/2 teaspoon plus a pinch of ground pepper, divided
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1 medium avocado
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¼ cup chopped fresh basil
Directions
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Chop 1/4 cup each of tomatoes, cucumber and bell pepper from the larger pieces. Place in a small bowl; cover and set aside in the refrigerator.
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Working in two batches, puree the remaining tomatoes, cucumber and bell pepper with garlic, 3 tablespoons oil, 2 tablespoons vinegar, 1 teaspoon salt and 1/2 teaspoon pepper in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours or up to 2 days.
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Just before serving, chop avocado and add it to the reserved chopped vegetables. Stir in basil and the remaining 2 teaspoons oil, 1 teaspoon vinegar and pinch each of salt and pepper. Ladle the gazpacho into bowls and top with the chopped vegetable salad.
