Gazpacho

• 1 cucumber
• 2½ lb ripe tomatoes, chopped
• ½ red bell pepper, stemmed and seeded
• ¼ small red onion, rinsed
• 2 clove garlic
• ¼ cup cilantro, chopped
• 3 tbsp red wine vinegar
• ½ cup extra virgin olive oil
• 1¼ tsp sea salt
• ¼ tsp black pepper

Instructions

1. Finely chop ¼ of the cucumber and reserve for garnish.
2. Peel the remaining cucumber, cut into chunks, and add 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.