Gazpacho

• 1 English cucumber
• 2½ lb ripe tomatoes (chopped)
• 2 fresno chiles (or ½ red bell pepper, stemmed and seeded)
• ¼ small red onion (rinsed)
• 2 garlic cloves
• ¼ cup chopped fresh cilantro (plus more for garnish)
• 3 tbsp sherry vinegar or red wine vinegar
• ½ cup extra virgin olive oil (plus more for drizzling)
• 1¼ tsp sea salt
• ¼ tsp freshly ground black pepper
• Cherry tomatoes (for garnish)
• Fresh herbs (for garnish)

Instructions

1. Finely chop ¼ of the cucumber and reserve for garnish.
2. Peel the remaining cucumber, cut into chunks, and transfer to a blender. Add the tomatoes, peppers, onion, garlic, cilantro, vinegar, olive oil, salt, and pepper. Blend until smooth. Season to taste and chill for at least 2 hours.
3. Serve the soup garnished with the reserved diced cucumber, cherry tomatoes, fresh herbs, drizzles of olive oil, and freshly ground black pepper.