Gazpacho

Serves 10 

  • 2 pounds tomatoes, cored and coarsely chopped, plus 1 tomato cut into small wedges for garnish
  • 1 seedless cucumber (or remove seeds), unpeeled and coarsely chopped, plus finely diced unpeeled cucumber for garnish  
  • 3 scallions (green part only), diced finely for garnish
  • 1 avocado—halved, pitted and peeled
  • 1 small jalapeño, stemmed and seeded
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons mint leaves, plus more for garnish
  • 4 tablespoons cilantro leaves
  • 1/4 cup extra-virgin olive oil
  • Garlic oil, for drizzling
  • Salt and freshly ground pepper
  1. In a blender, combine half each of the coarsely chopped tomatoes and cucumber with the avocado, jalapeño, lime juice and 1 cup of cold water and puree until smooth. Transfer the puree to a large bowl.
  2. Add the remaining coarsely chopped tomatoes and cucumber to the blender along with the 2 tablespoons of mint, the cilantro and 1/4 cup of olive oil and pulse to a chunky puree. Add the puree to the bowl and stir well.
  3. Refrigerate the soup until well chilled, about 1 hour. Season the gazpacho with salt and pepper and ladle it into chilled bowls. To serve, garnish the cold soup with tomato, cucumber, scallion, and mint and a drizzle of garlic oil.

Adapted from: Food and Wine