Gazpacho from LoveandLemons

 https://www.loveandlemons.com/gazpacho-recipe/

I left it a little chunky and didn't add any oil.  The color wasn't that appealing because I didn't peel the mini cucumbers and use a little green bell pepper and one strip of a spicy pepper, but the taste was good. 

Gazpacho

Prep Time: 10minutes mins

Chilling Time: 2hours hrs

Serves 4 to 6

This gazpacho recipe is super easy to make - just blend and chill! Cold, complex, and refreshing, it's perfect for a hot summer day.

Ingredients

• 1 English cucumber - peel to improve the soup's color
• 2½ pounds ripe tomatoes, chopped
• 2 fresno chiles, or ½ RED bell pepper, stemmed and seeded - keep everything red.
• ¼ small red onion, rinsed
• 2 garlic cloves
• ¼ cup chopped cilantro, plus more for garnish (used mint, basil and a little thai basil - great) 
• 3 tablespoons sherry vinegar or red wine vinegar
• (½ cup extra virgin olive oil, plus more for drizzling  - didn't use this because I prefer chunky; would omit)
• 1¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• Cherry tomatoes and fresh herbs, for garnish

Instructions

• Finely chop ¼ of the cucumber and reserve for garnish.
• Peel the remaining cucumber, cut into chunks, and transfer to a blender. Add the tomatoes, peppers, onion, garlic, cilantro (or other herbs), 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.