Gazpacho
2 hrs 10 minServes 4 to 6
A chilled Spanish soup of blended tomatoes, cucumber, and fresno chiles, finished with olive oil and vinegar—refreshing and tangy.
| prepFinely chop ¼ of the English cucumber and reserve for garnish | ||
| 1 English cucumber, peeled and chunked (remaining after ¼ reserved) | Blend until smooth, season to taste | Chill 2 hrs |
| 1.1 kg ripe tomatoes, chopped | ||
| 2 fresno chiles, stemmed and seeded (or ½ red bell pepper) | ||
| ¼ small red onion, rinsed | ||
| 2 garlic cloves | ||
| 15 g chopped fresh cilantro, plus more for garnish | ||
| 45 ml sherry vinegar or red wine vinegar | ||
| 120 ml extra virgin olive oil, plus more for drizzling | ||
| 1¼ teaspoons sea salt | ||
| ¼ teaspoon freshly ground black pepper | ||
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