This recipe is all about using fresh vegetables you have on hand (especially tomatoes) this would be gorgeous with a rainbow of heirloom varietals. Or go green and use all green tomatos and a ton of fresh herbs topped off with a dollop of crème fraiche. Don’t stress over what you should or shouldn’t add this recipe is forgivable if you have an extra summer squash laying around, toss it in!

Ingredients:

1 ½ Cucumbers - medium sized (peeled and chopped)

½ large red bell pepper, stemmed, seeded

1 Medium Zucchini (peeled)

2 pounds very ripe red tomatoes, preferably heirloom, cut into ½-inch wedges,

½ large red onion, chopped

2 garlic cloves, finely grated

2 tablespoons (or more) Beyond The Olive Lambrusco Wine Vinegar

Beyond The Olive Garlic Sea Salt

3 tablespoons Beyond The Olive Garlic Olive Oil, plus more for drizzling

Method

Set chopped cucumber to the side. Coarsely chop remaining vegetables and place in a large bowl. Toss with onion, garlic, 2 Tbsp. vinegar, and 1 Tbsp. salt. Let stand 30 minutes at room temperature to let flavors meld.

Transfer tomato mixture along with any accumulated juices to a blender. Add 3 Tbsp. oil and purée on medium speed until smooth; season with salt and vinegar, if desired. Strain through a coarse-mesh sieve into a large bowl. Add diced cucumbers back in and chill until cool, about 1 hour.

Divide gazpacho among bowls. Drizzle with oil and season with salt. Serve with a thick crusted bread.

**Protip** This only gets better the longer it sits, make ahead!