This delicious chilled soup is one of Kim Schiffer’s favorite to make while in Granada, Spain.
3 pounds ripe yellow tomatoes, seeded
3 Persian Cucumbers, peeled and chopped
1 tsp jalapeno, diced
4 sprigs of cilantro
2 garlic cloves, diced
3 Tbsp sherry vinegar
1/3 cup olive oil
salt and pepper to taste
12 cilantro leaves
4 Tbsp orange bell pepper, diced
3 Tbsp cucumber, diced
2 Tbsp red onion, diced
18 cherry tomatoes, cut in half
good olive oil for drizzling
Place tomatoes, cucumbers, jalapeno, cilanto sprigs, garlic , vinegar, olive oil , salt and pepper in a blender. Process until smooth. Add a little ice water if it is too thick. Strain and chill.
Combine all of the garnish ingredients in a bowl except cilantro leaves. Set aside.
After the gazpacho is chilled taste again for salt and pepper and even more sherry vinegar if desired. Ladle into cups, drizzle with olive oil and garnish with diced vegetables. Lay cilantro on top and serve.