Gazpacho

• servings: 4 servings
• active time: 10 minutes
• total time: 2 hours 10 minutes

Ingredients

1 English cucumber

2½ pounds ripe tomatoes (chopped)

2 fresno chiles (or ½ red bell pepper, stemmed and seeded)

¼ small red onion (rinsed)

2 garlic cloves

¼ cup chopped fresh cilantro (plus more for garnish)

3 tablespoons sherry vinegar or red wine vinegar

½ cup extra virgin olive oil (plus more for drizzling)

1¼ teaspoons sea salt

¼ teaspoon freshly ground black pepper

Cherry tomatoes (for garnish)

Fresh herbs (for garnish)

Directions

Finely chop ¼ of the cucumber and reserve for garnish.

Peel the remaining cucumber, cut into chunks, and transfer to a blender. Add the tomatoes, peppers, onion, garlic, cilantro, vinegar, olive oil, salt, and pepper. Blend until smooth. Season to taste and chill for at least 2 hours.

Serve the soup garnished with the reserved diced cucumber, cherry tomatoes, fresh herbs, drizzles of olive oil, and freshly ground black pepper.