Thai-inspired Gazpacho

Summer is winding down but there still seems to be a TONS of tomatoes.  This quick and easy gazpacho is just the thing!  I served this as a first course, it is slightly spicy and crisp.  I used a combination of Brandywine and Jubilee tomatoes.  Use whatever looks delicious at your local market!  By adding some Thai flavors, lime juice and Thai Basil, the heat was balanced so well.  Amazing how a couple flavors additions can translate a dish to a different culture.

A drop of Greek yogurt is just perfect on top!

Gazpacho

1 shallot, roughly chopped

1 English cucumber, roughly chopped

1 garlic clove, smashed

2 chiles, seeds and ribs removed

1 1/2 lbs of tomatoes, roughly chopped

1/4 cup of torn Thai Basil leaves

1/2 lime, juiced

1 TBS of olive oil

2 TBS of sherry vinegar

salt and pepper

Combine all your vegetables and herbs in a blender.  On low speed, blend until smooth.  You may need to help it along at first.  Add in the lime juice, olive oil, and vinegar.  Then blend until combined well.  Use the salt and pepper to taste (I think I added about a 1/2 tsp of each).  Serve with a garnish of Greek Yogurt