- 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
- 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.
- 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.
- 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