Gazpacho

4-6 Servings • Prep Time: 10 Minutes, Chilling Time: 2 Hours

Adapted from Love and Lemons

Ingredients

• 1 large cucumber (peeled if desired)

• 2½ pounds ripe tomatoes, chopped

• 2 jalapeños (for spicy), or ½ bell pepper, stemmed and seeded

• ¼ small onion, rinsed and peeled

• 2 garlic cloves

• ¼ cup chopped fresh cilantro, plus more for garnish

• 3 tablespoons sherry vinegar or red wine vinegar

• ½ cup olive oil, plus more for drizzling

• 1¼ teaspoons sea salt

• ¼ teaspoon freshly ground black pepper

• Cherry tomatoes and fresh herbs, for garnish

Directions

1) Finely chop ¼ of the cucumber and reserve for garnish.

2) 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.

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