Name: Summer Tomato Gazpacho
Prep time: 39 min
Cook time: 91 min
Total time: 130 min
Yield: 4 servings
Ingredients: 0.75 null English cucumber (peeled and cut into chunks); 2.5 lb tomatoes (ripe and chopped); 2 null fresh red fresno (stemmed and seeded); 0.25 null red onion (small, rinsed); 2 clove garlic cloves; 0.25 cup fresh cilantro (chopped); 3 tbsp sherry vinegar (or red wine vinegar); 0.5 cup extra virgin olive oil; 1.25 tsp sea salt; 0.25 tsp freshly ground pepper; 0.25 null English cucumber (finely diced); null to_garnish cherry tomatoes; null to_garnish fresh herbs (extra cilantro or basil)

Instructions

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1

Finely chop 0.25 of the cucumber (1 English) and reserve it for garnish.
2

Peel the remaining cucumber (0.75 English), cut into chunks, and transfer to a high-speed blender.
3

Add the tomatoes (2.5 lb), red fresno (2 fresh), onion (0.25 red), cloves (2 garlic), fresh cilantro (0.25 cup), sherry vinegar (3 tbsp), extra virgin olive oil (0.5 cup), sea salt (1.25 tsp), and freshly ground pepper (0.25 tsp).
4

Blend the mixture until completely smooth. Taste and adjust seasoning if necessary, then chill in the refrigerator for at least 120 minutes.
5

Serve the soup in bowls, topped with the reserved diced cucumber, halved [cherry tomatoes], [fresh herbs], and a drizzle of olive oil.