Gazpacho

Ingredients

1.5 medium cucumbers

5 large red tomatoes, vine ripened, heirlooms for the win

1 clove garlic

1.5 small shallots

1 red bell pepper, cored and seeded

2 TSPs sherry vinegar; divided

1.5 TSPs kosher salt

1/3 cup EVOO (plus more for garnish)

1/2 (or whole) serrano chili

a few basil leaves

Cooking Instructions

Peel one cucumber, chop into medium sized pieces, and put in blender, along with 4 of the tomatoes, cored and roughly chopped, 1 clove garlic, one shallot, and half of the red bell pepper. Add 1 TSP of the sherry vinegar and the salt as well. Blend on high, until smooth. While the blender still on, lower the speed and pour in EVOO. Pass the soup through a tight strainer and put in refrigerator to chill for at least 2 hours.

Separately, make the salsa. Dice the remaining half of shallot, remaining sherry vinegar (1 TSP) and a pinch of salt. Dice the remaining half cucumber, bell pepper, the last tomato and the serrano chili. Combine all ingredients together, add a couple more pinches of salt and a drizzle of EVOO.

To plate, spoon the soup into a chilled bowl or cup, add a spoonful of the salsa, yet another drizzle of EVOO, and some torn basil.