Gazpacho Soup

Ingredients

• 1 English cucumber
• 2½ pounds 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 tablespoons sherry vinegar or red wine vinegar
• ½ cup extra virgin olive oil, plus more for drizzling
• 1¼ teaspoons salt
• ¼ teaspoon freshly ground black pepper 
• Cherry tomatoes, red or yellow, 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 food processor.  Add the tomatoes, peppers, onion, garlic, cilantro, vinegar, olive oil, salt, and pepper. Blend in spurts so some chunks of cucumber and tomato remain or blend completely if you want a smooth soup.  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.