I am picking a basket of cherry tomatoes every other day from one plant. I eat as many as I can but needed another form of consumption. This recipe could easily be for just a bowl of gazpacho but since I had 8 people to divide this between, it became an amuse bouche.

It yielded just shy of 2 cups:

2 baskets cherry tomatoes

Puree in food processor then strain through a chinois.

Rinse food processor and puree:
1 handful of parsley
1 garlic clove
1 shallot
juice of 1 lemon
pinch or 2 of sea salt
2 T olive oil

Add strained tomatoes back in (discard skins and seeds), zing in processor.

Chill.

Slice a jalepeno and let it steep in some olive oil for as long as you’ve got (I let mine sit about 3 hours, room temp). Strain into squeeze bottle.

Peel and slice cucumber into sticks. Mince some basil.

For presentation:
Put a cucumber slice into a champagne flute.
Pour in gazpacho mixture.
Drizzle a little jalapeno oil on top.
Drop a little minced basil on top.

Drink, enjoy, and wish you had more!!