Tomato and Ginger Gazpacho

1.Bring a pot of salted water to a boil and add the diced potato. Cook until tender, about 10-12 minutes. Drain and let cool.

2.In a blender, combine the roughly chopped tomatoes, cooked potato, finely chopped onion, minced garlic, and grated ginger.

3.Add the extra virgin olive oil, red wine vinegar, and cold water to the blender.

4.Blend the mixture until completely smooth. If the soup is too thick, add a little more cold water to reach desired consistency.

5.Season with salt and freshly ground black pepper to taste. Optionally, add a pinch of smoked paprika for an extra layer of flavor and blend briefly to combine.

6.Transfer the gazpacho to a bowl or pitcher and chill in the refrigerator for at least 2 hours to allow flavors to meld and serve cold.

7.Before serving, stir the gazpacho and adjust seasoning if needed.

8.Ladle the chilled gazpacho into bowls and garnish with fresh basil leaves for a bright, aromatic finish.