LeHoullier says this recipe was developed by chef Sarig Agassi formerly of Zely and Ritz restaurant in Raleigh, North Carolina.
large heirloom tomatoes
leek or sweet onion
Halved cherry tomatoes
Extra virgin olive oil
In a large bowl, combine diced tomatoes, onion, cucumber, and sweet pepper.
Add salt, pepper, and vinegar to the vegetables. Marinate for 24 hours in the refrigerator.
Add basil to the vegetables and puree the mixture.
Garnish the gazpacho with extra virgin olive oil and cherry tomatoes (halved). Serve chilled.