Gazpacho

Ingredients

• 1 clove garlic
• 2 teaspoons kosher salt
• 1 1/2 pounds vine-ripened tomatoes, preferably heirloom varieties, roughly chopped
• 1/2 pound cucumbers, peeled, seeded, and roughly chopped
• 1/2 green bell pepper, cored, seeded, and roughly chopped
• 2 scallions (white and green), roughly chopped
• 1/4 jalapeno, stemmed and chopped with seeds, if you like the heat
• 1/4 cup roughly chopped fresh flat-leaf parsley (1/2 small bunch)
• 2 tablespoons roughly chopped fresh mint leaves
• Freshly ground black pepper
• 2 tablespoons extra-virgin olive oil, plus more for garnish
• 1 tablespoon sherry vinegar
• 1 1/2 cups chilled tomato juice
• 4 ice cubes

Directions

On a cutting board, lightly sprinkle the garlic with a pinch of the salt and smash it into a paste with the side of a cook's knife.

Mix the garlic, tomato, cucumber, bell pepper, scallion, jalapeno, parsley, and mint in a large bowl. Season with the salt and pepper, to taste. Stir in the olive oil and sherry and toss well.

Add half of the vegetable mixture to the blender and pulse. Add half of the tomato juice and 2 ice cubes. Pour into a large bowl. Repeat with the remaining ingredients. Store in the refrigerator for at least 1 hour for the flavors to come together.

Divide among chilled soup bowls and serve.

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