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