Sippin’ Green Gazpacho
- 2 pounds English hothouse cucumbers (about 2 large), chopped
- 2 garlic cloves, smashed
- 2 cups coarsely chopped arugula
- 2 cups coarsely chopped mixed tender herbs (such as basil, parsley, cilantro, and/or mint)
- 3 tablespoons (or more) sherry vinegar or red wine vinegar
- Kosher salt
- 3/4 cup (or more) olive oil
- Puree cucumbers, garlic, and 1/2 cup water in a blender until smooth. Add arugula, herbs, vinegar, and a large pinch of salt and puree, stopping to scrape down the sides of the blender as needed, until very smooth. With the motor running, slowly stream in oil; blend until emulsified. (The mixture will turn pale green and look creamy, almost like a salad dressing; add more oil and/or water if needed.) Taste gazpacho and season with more salt and vinegar as desired-you want it to be borderline too salty and acidic at room temperature. Transfer gazpacho to an airtight container; cover and chill until very cold, 4-12 hours.
- Taste gazpacho and adjust with a little more salt and/or vinegar as needed just before pouring into chilled glasses.
hothouse cucumbers, garlic, arugula, mixed tender herbs, sherry vinegar, kosher salt, olive oil
Taken from www.epicurious.com/recipes/food/views/sippin-green-gazpacho (may not work)