Spicy Cucumber Gazpacho

• 2 garlic cloves peeled
• 3 cucumbers diced
• 4 Roma tomatoes diced
• 1 red bell pepper diced
• 1/2 red onion diced
• 3 green onions diced white and green parts, keep 1 tbsp for garnish
• 2 jalapenos minced**
• 1/2 cup extra-virgin olive oil plus more for drizzling
• 1/4 cup apple cider vinegar
• 1/2 lemon
• 1/4 cup mint leaves chopped
• 1/4 cup Italian parsley chopped
• 1/4 cup basil chopped
• sea salt
• black pepper
• red pepper flakes dried

1. Place garlic cloves in blender or food processor and blitz until pulverized.
2. Add 1/2 of cucumbers, tomatoes, bell pepper, red onion, green onion and jalapenos to garlic. Add 1/2 cup olive oil, vinegar, lemon juice, pinch each salt, pepper and red pepper flakes to vegetables and pulse until liquefied. Pour into large bowl.
3. Add remaining vegetables, 2 tbsp olive oil and herbs to blender or processor. Pulse 3-4 times. You want to just break up the vegetables a bit while keeping some texture.
4. Pour the vegetables into the bowl with the liquefied ingredients. Stir to combine.
5. Chill in refrigerator until very cold, 4 hours or more. Taste and adjust seasonings if necessary.* serve with a drizzle of best quality extra virgin olive oil, a sprinkle of green onions and a pinch of fresh herbs on top.
6. * Don't adjust seasonings until after the soup has chilled. The ingredients will meld together and the taste will change from the unchilled version.

garlic, cucumbers, tomatoes, red bell pepper, red onion, green onions, jalapenos, extravirgin olive oil, apple cider vinegar, lemon, mint, italian parsley, basil, salt, black pepper, red pepper

Taken from www.yummly.com/recipe/Spicy-Cucumber-Gazpacho-1672712 (may not work)