Garden Gazpacho

Ingredients

• 4 ripe tomatoes (1 2/3 lbs. total)
• 1/2 cup finely chopped English cucumber
• 1/4 cup finely chopped bell pepper
• 1 teaspoon kosher salt
• 2 teaspoons fresh lemon juice
• 1 tablespoon slivered purple basil leaves
• 1 tablespoon minced jalapeño chile
• 2 teaspoons chopped fresh chives

Preparation

1. 1. Cut 3 tomatoes into chunks and purée in a food processor. Pour into a bowl. Chop remaining tomato and stir into purée with cucumber, bell pepper, salt, and lemon juice. Ladle into soup bowls.
2. 2. In a small bowl, combine basil, chile, and chives. Top each bowl of soup with a mound of the basil confetti.
3. Note: Nutritional analysis is per 3/4-cup serving.