I made this recipe for a baby blessing that I went to this past Sunday. Cold soup is an act of trust. By the time you finish blending it, the soup is a little warm and the herbs have yet to infuse so the flavor potential feels unmet. Just tuck it into your fridge overnight and circle back the following day. Divine. Trust.
Ingredients
- 1 corinto cucumber
- 2½ pounds ripe tomatoes chopped
- a few green onions
- 2 garlic cloves
- ¼ cup chopped fresh cilantro, plus more for garnish
- 3 tablespoons 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
- Roasted almonds, for garnish
Directions
- Prepare the vegetables: Roughly chop the cucumber, tomatoes, and red onion. Peel the garlic cloves.
- Blend: Add the cucumber, tomatoes, onion, garlic, cilantro, sherry vinegar, olive oil, salt, and black pepper to a high-powered blender. Blend on high until completely smooth, about 2–3 minutes.
- Adjust the texture: If desired, strain through a fine-mesh sieve for an extra-silky gazpacho. Taste and adjust with additional salt, vinegar, or olive oil as needed.
- Chill: Transfer to a container and refrigerate for at least 2 hours, or until thoroughly chilled. The flavor improves as it rests.
- Serve: Divide among bowls and garnish with halved cherry tomatoes, fresh herbs, crushed & salted almonds, and a generous drizzle of extra virgin olive oil. Serve cold. In a cute glass if you have it.
A couple of notes:
*I have an eight cup vitamix and I had to make this recipe in two batches.
*I didn’t love the color…Pale pale pale. I threw in a tablespoon of beet root powder and turned the whole thing a lovely pink color.
