Gazpacho Gone Gold

Serves 4

INGREDIENTS:
3 pounds of tomatoes, preferably heirloom, (about 6 yellow tomatoes and 1 red tomato)
1 yellow bell pepper
1 Tablespoon of red wine vinegar
1 ½ teaspoons kosher salt
2 large garlic cloves
2 ounces of good quality feta, crumbled (1/2 cup)
¼ cup of small basil leaves (or torn large basil leaves)
¼ cup of roasted and salted pepitas

DIRECTIONS
1. Cut tomatoes and pepper into large pieces and puree the vegetables and garlic in batches in a food processor. Transfer the puree to a large bowl.
2. Stir in the vinegar and salt. Refrigerate for at least 2 hours so the flavors can deepen. Divide into individual serving bowls and garnish with feta, basil, and pepitas.

adapted by Cristina Paul from a Real Simple Recipe