Beat the heat with this easy gazpacho recipe. A lovely pairing with our Rosé or Sauvignon Blanc. Enjoy!
1 english cucumber
2½ pounds ripe tomatoes, chopped
2 fresno chiles, or ½ red bell pepper, stemmed and seeded
¼ small red onion, rinsed
4 small garlic cloves
¼ cup chopped cilantro, plus more for garnish
3 tablespoons sherry vinegar or red wine vinegar
½ cup olive oil, plus more for drizzling
1¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Cherry tomatoes and fresh herbs, for garnish
Finely chop ¼ of the cucumber and reserve for garnish.
Peel the remaining cucumber, cut it into chunks, and transfer it 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.
Serve the soup with the reserved diced cucumber, fresh herbs, drizzles of olive oil, and freshly ground black pepper.