Name: Easy Gazpacho
Total time: 2 h 10 min
Cuisine: Spanish
Ingredients: 1 English cucumber; 2 1/2 lb Ripe tomatoes, chopped; 2 Fresno chiles, or 1/2 red bell pepper, stemmed and seeded; 1/4 Red onion, small, rinsed; 2 clove Garlic; 1/4 cup Fresh cilantro, chopped, plus more for garnish; 3 tbsp Sherry vinegar, or red wine vinegar; 1/2 cup Extra virgin olive oil, plus more for drizzling; 1 1/4 tsp Sea salt; 1/4 tsp Black pepper, freshly ground; Cherry tomatoes, for garnish; Fresh herbs, for garnish

Method

3 steps. Tap one to mark it done.

Chop 1/4 of the English cucumber into tiny pieces and set them aside to use as a topping.
Remove the skin from the rest of the English cucumber, chop it into large pieces, and place them in a blender. Add the ripe tomatoes, Fresno chiles, red onion, garlic, fresh cilantro, sherry vinegar, extra virgin olive oil, sea salt, and black pepper. Process the mixture until it is completely uniform. Adjust the seasonings according to your preference, then keep in the refrigerator for a minimum of 2 hours.
Ladle the cold soup into bowls, topping each serving with the saved chopped cucumber, cherry tomatoes, fresh herbs, a splash of extra virgin olive oil, and some freshly ground black pepper.

Recipe by @loveandlemons on loveandlemons.com. See the original for their notes and tips.