Summertime Gazpacho

• 5 cups cored and diced tomatoes (about 4 large)
• 1 English cucumber, peeled and diced (about 2 cups)
• 1 medium red bell pepper, cored, seeded and coarsely chopped
• 1 medium red onion, chopped
• 13 cup balsamic vinegar
• 14 cup extra-virgin olive oil
• 13 cup chopped fresh basil
• 3 garlic cloves, minced
• 12 teaspoon kosher salt (to taste)
• ground black pepper, to taste
• 6 ounces small fresh mozzarella balls

1. Roast the tomatoes on a rimmed baking sheet at 400 degrees F until they start to brown, about 20-30 minutes.
2. Let them cool.
3. In a large bowl, combine the tomatoes, cucumber, bell pepper, onion, vinegar, oil, basil, garlic, salt and pepper.
4. Stir to combine.
5. Let the mixture rest at room temperature for about 15 minutes.
6. Using a food processor or blender, process the tomato mixture until lit is chunky smooth.
7. Transfer to a bowl, cover and refrigerate for at least 1 hour.
8. Serve the gazpacho garnished with the small mozzarella balls and grilled slices of crusty whole-grain bread.

tomatoes, cucumber, red bell pepper, red onion, balsamic vinegar, extravirgin olive oil, fresh basil, garlic, kosher salt, ground black pepper, mozzarella balls

Taken from www.food.com/recipe/summertime-gazpacho-478933 (may not work)