Gazpacho

Ingredients:

• 1 clove garlic, peeled
• 700 g ripe tomatoes, preferably non-hybrid varieties, coarsely chopped
• 220 g cucumbers, peeled, seeded and coarsely chopped
• 2 green onions (white and green parts), coarsely chopped
• Half a green bell pepper, seeded and coarsely chopped
• 1/4 jalapeño, coarsely chopped (if you like it hotter, leave the seeds in)
• 1/4 cup coarsely chopped fresh parsley
• 2 tbsp coarsely chopped fresh mint
• 2 tbsp extra-virgin olive oil + extra for serving
• 1 tbsp sherry vinegar
• 1.5 cups chilled tomato juice without salt
• 4 ice cubes
• 4 tbsp diced cucumber, for serving (optional)

Preparation:

1. On a cutting board, sprinkle the garlic lightly with a pinch of salt and, using the flat side of a large knife, crush it into a paste.
2. Combine the minced garlic, tomatoes, coarsely chopped cucumbers, green onions, bell peppers, jalapeños, parsley, and mint in a large bowl. Season with salt and pepper to taste. Add the olive oil and sherry and mix well.
3. Add half of the vegetable mixture to a blender and blend. Add half of the tomato juice and 2 ice cubes. Pour into a large bowl. Repeat with the remaining ingredients. Refrigerate the gazpacho for at least 1 hour to allow the flavors to meld.
4. Ladle the soup into chilled bowls, drizzle with olive oil, sprinkle with diced cucumber, if using, and serve.