San Marzano Gazpacho

Ingredients

• 3 leaves basil fresh
• 28 ounce canned tomatoes italian canned
• 2 small ribs celery with leafy tops, chopped
• 0.5  cucumber seedless peeled chopped
• 1 handful flat-leaf parsley leaves fresh
• 2 cloves garlic grated
• 1  juice of lemon juiced
• 6 servings kosher salt and pepper black freshly ground
• 6 servings olive oil extra-virgin for drizzling
• 1  bell pepper red
• 1 small onion red chopped
• 1 slice bread white

Equipment

• food processor
• bowl
• plastic wrap
• broiler

Directions

1. Char the bell pepper over an open flame or under the broiler.
2. Place in a bowl and cover with plastic wrap. When cool, peel, seed, roughly chop, and add to the food processor.
3. Add the chile peppers, cucumber, bread, onion, garlic, celery, parsley, basil, tomatoes, a drizzle of extra-virgin olive oil, lemon juice, salt, and pepper. Process until fairly smooth.
4. Place in small pitcher and chill along with small shot glasses for serving.