Gazpacho

ingredients

1 English cucumber
2½ pounds ripe tomatoes, seeded and chopped
½ red bell pepper, stemmed and seeded
¼ small red onion, rinsed
2 garlic cloves
¼ cup chopped cilantro, plus more for garnish
3 tablespoons sherry vinegar or red wine vinegar
½ cup extra virgin olive oil, plus more for drizzling
1¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
cherry tomatoes and fresh herbs, for garnish

make it!

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, red pepper, 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 with the reserved diced cucumber and cherry tomatoes. Add fresh herbs, drizzles of olive oil, and freshly ground black pepper, if desired.