Gazpacho Soup Appetizer with Grilled Vegetables

Ingredients:

• 1 kg ripe yellow tomatoes
• 1 large yellow bell pepper, halved and seeded
• 1 small clove of garlic
• 1 small shallot, halved
• 1 tbsp. white wine vinegar
• 1 cucumber, peeled and cut in half
• 1/4 cup extra-virgin olive oil + extra for drizzling
• 0.5 cup torn fresh basil leaves

Preparation:

1. Preheat a grill or grill pan over medium-high heat. Grill the tomatoes and half of the yellow pepper, turning occasionally, until charred on all sides, about 5 minutes.
2. Place in a blender with the garlic, shallot, vinegar, salt, black pepper, and half a cucumber. Blend until very smooth. With the blender running, gradually add the olive oil. Strain the gazpacho through a medium sieve into a bowl. Cover and refrigerate for at least 4 hours, or preferably overnight. Finely chop the remaining yellow pepper and cucumber halves and refrigerate.
3. Before serving, season the gazpacho with salt and pepper to taste. Ladle into bowls and top with some diced bell pepper and cucumber, then drizzle with olive oil and sprinkle with basil.