Cold appetizer soup "Gazpacho" with cilantro

Ingredients:

Gazpacho

• 1.3 kg tomatoes, coarsely chopped
• Half a large cucumber, peeled and coarsely chopped
• 2 cups of day-old Italian or French bread, cubed, crusts removed (about 1/3 of the loaf)
• 2 cloves of garlic
• 1/4 cup sherry vinegar
• 1 cup extra-virgin olive oil
• 1 tbsp. sugar

Toppings

• 1 bunch fresh cilantro (about 1 cup leaves)
• 1/3 cup extra-virgin olive oil
• 1 lemon, cut in half
• A pinch of sugar
• Half a large cucumber, peeled and finely chopped
• 1 small red Thai chili pepper, finely chopped (remove seeds to reduce heat)

Preparation:

1. Make gazpachoCombine the tomatoes, cucumber, bread, garlic, and vinegar in a large bowl; mix well. Working in batches, transfer the mixture to a blender and blend until smooth, about 3 minutes. With the blender running, gradually pour in the olive oil and blend until fully combined. Add the sugar, 1 teaspoon of salt, and black pepper to taste, and blend again.
2. Transfer to a large bowl, cover with plastic wrap and refrigerate for about 1 hour.
3. Prepare the toppingsWash the blender, add the cilantro, olive oil, 1/4 cup water, the juice of half a lemon, and sugar, and blend until smooth. Season with salt to taste.
4. Combine the cucumber, chili, and juice of the remaining lemon half in a bowl; season with salt to taste and stir. Ladle the soup into bowls. Drizzle each serving with cilantro oil and top with cucumber topping.