MasterChef Junior Season 5 contestant Avani Shah dazzled the crowd at Kids Eat Chicago when she created her yummy Gazpacho so she is sharing her recipe.
1 English cucumber, seeded and peeled
1 red bell pepper, seeded
2 pounds red tomatoes
1 clove garlic
2 Tbsp. red wine vinegar
1 Tbsp. pumpkin seeds
4 Tbsp. basil infused olive oil
Chop half the cucumber, half the bell pepper and all the tomatoes and add them to a large bowl.
Finely chop the shallot and garlic and add to the bowl.
Add the vinegar and 3 Tablespoons of the basil infused olive oil to a blender along with the contents of the bowl. Purée on medium until smooth.
Strain through a coarse sieve into a large pitcher and season with salt and pepper to taste. Place in refrigerator until cool.
Carefully chop the rest of the cucumbers and bell peppers into small pieces.
Brush a slice of sourdough bread with olive oil and raw garlic. Toast until crunchy and dice into small croutons.
Cut the chives into 1/4 inch pieces
Instructions for plating
Pour the soup into a bowl.
Carefully add the nicely chopped cucumbers, bell peppers and croutons across the top of the bowl.
Sprinkle pumpkin seeds for texture (I like to toast mine with a little cayenne, too!)
Drizzle olive oil to taste