Truffle Gazpacho

By Chef Casey Corn

• 2 ea persian cucumbers
• ½ ea red bell pepper
• 2 ea large heirloom tomatoes, about 1.5-2 pounds
• 1 ea garlic clove
• 1 ea small shallot
• 2 Tbs sherry vinegar
• 1 Tbs kosher salt
• 1 tsp ground white pepper
• 1 c cherry tomatoes
• 3 Tbs extra virgin olive oil
• tt The Truffleist truffle oil
• tt freshly ground black pepper

Trim the ends off of the cucumbers, then cut in half lengthwise. Use a spoon to scoop out the seeds and discard. Roughly chop three of the cucumber halves and add to a large mixing bowl.

Finely chop the last cucumber and add to a separate bowl to save for garnish.

Cut the bell pepper half into quarters, roughly chop three of them, and add to the large mixing bowl. Finely dice the remaining quarter and add to the garnish bowl.

Roughly chop the heirloom tomatoes, shallot, and garlic clove and add to the mixing bowl. Pour the vinegar over the chopped veggies, season with salt and pepper, and stir to combine. Let sit for about 30 minutes to allow the flavors to come together, stirring occasionally.

Quarter the cherry tomatoes, and add to the garnish bowl.

Transfer the contents of the mixing bowl, all liquid included, to a blender, and pour in the extra virgin olive oil. Blend until smooth, then strain through a coarse-mesh sieve, and place in the fridge for another 30 minutes.

Serve with the ingredients you reserved in the garnish bowl, a drizzle of truffle oil, and freshly ground black pepper to taste.