Gazpacho with Cilantro Oil

• 3 pounds tomatoes, roughly chopped
• 1/2 large cucumber, peeled and roughly chopped
• 2 cups cubed day-old Italian or French bread, crusts removed (about 1/3 loaf)
• 2 cloves garlic
• 1/4 cup sherry vinegar
• 1 cup extra-virgin olive oil
• 1 tablespoon sugar
• Kosher salt and freshly ground pepper
• 1 bunch fresh cilantro (about 1 cup leaves)
• 1/3 cup extra-virgin olive oil
• 1 lemon, halved
• Pinch of sugar
• Kosher salt
• 1/2 large cucumber, peeled and finely chopped
• 1 small red Thai chile pepper, finely chopped (seeds removed for less heat)

1. Make the gazpacho: Combine the tomatoes, cucumber, bread, garlic and vinegar in a large bowl; toss well.
2. Working in batches, transfer to a blender and puree until smooth and thick, about 3 minutes.
3. With the motor running, slowly add the olive oil and puree until incorporated.
4. Add the sugar, 1 teaspoon salt, and pepper to taste and pulse to mix.
5. Transfer to a large bowl, cover with plastic wrap and refrigerate until cold, about 1 hour.
6. Prepare the toppings: Rinse out the blender, then add the cilantro, olive oil, 1/4 cup water, the juice of 1/2 lemon and the sugar and puree until smooth.
7. Season with salt.
8. Combine the cucumber, chile and the juice from the remaining 1/2 lemon in a bowl; season with salt and toss.
9. Divide the soup among bowls.
10. Drizzle with the cilantro oil and top with the cucumber-chile mixture.
11. Photograph by Anna Williams

tomatoes, cucumber, italian, garlic, sherry vinegar, extravirgin olive oil, sugar, kosher salt, fresh cilantro, extravirgin olive oil, lemon, sugar, kosher salt, cucumber, red thai chile pepper

Taken from www.foodnetwork.com/recipes/gazpacho-with-cilantro-oil.html (may not work)