Name: TotallyChefs
Address: 3311 N. Rankin St., Appleton, WI, 54911, US

shared by Jennifer

⅓ cup olive oil, plus 2 tablespoons
4 garlic cloves, peeled and left whole
2 lbs plum tomatoes (about 10)
2 red bell peppers
1 small jalapeño (optional)
2 medium red onions, cut horizontally into ½-inch slabs
½ English hothouse cucumber, peeled, seeded and chopped (about ⅔ cup)
2 tablespoons Sherry wine vinegar
1 teaspoon sugar
Juice and zest of 1 lime
Salt and pepper
Garnish with finely diced cucumber, mini cucumber slices, fresh basil, and lime wedge

Preheat grill over medium-high heat.
Heat ⅓ cup olive oil and garlic cloves in a small skillet over medium-low heat. Cook until the garlic is caramelized and tender, about 5 minutes. Place garlic in a small dish, and pour oil into a measuring cup. Set aside.
In a large bowl, toss tomatoes, bell peppers, and jalapeño with 1 ½ tablespoons olive oil.
Place onion slices on a plate and brush both sides with remaining oil. Sprinkle all the vegetables with salt and pepper.
Grill the tomatoes and onion slices until soft and slightly charred, about 5 minutes per side. Grill the peppers until mostly charred on all sides, about 15 minutes total, turning frequently. Place peppers in a paper bag to steam for 15-20 minutes.
Peel and seed the peppers. Puree half of the tomatoes, peppers, onions, cucumber, garlic and vinegar in a blender until almost smooth, leaving a little texture.
Transfer mixture to a large bowl. Repeat with remaining tomatoes, peppers, onions, cucumber, garlic and vinegar, then with motor running stream in garlic-infused oil.
Pour mixture into bowl with the first batch. Whisk in sugar, lime juice and zest. Season with salt and pepper, to taste. Cover gazpacho and chill at least 2 hours or overnight.
To serve, ladle into bowls or shooter glasses. Top with diced and thinly sliced cucumber, fresh basil, and squeeze of lime.

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