Gazpacho

2 1/2 lbs vine ripened tomatoes,

7 shallots, peeled

2 cloves garlic, peeled

1 red bell pepper, seeded

1 cucumber, peeled and seeded

1/2 red onion, peeled

4 tbs extra-virgin olive oil

2 tbs, or to taste, red wine vinegar

1/2-1cup cold water

kosher salt/fresh ground pepper

Chop produce into 1-inch chunks. Place in processor and blend to a coarse puree. Drizzle in olive oil and water, adding enough water to obtain a pourable consistency. Adjust seasoning, adding salt/pepper. Chill in a non-metal container overnight to let flavours develop. Serve chilled.

Chef’s Note: Unless tomatoes are fresh off the vine and bursting with fall flavour, this recipe will fall flat. Visit your favourite grower for the last of the best of this year’s crop.