Sippin’ Green Gazpacho

Ingredients

• •2 pounds English hothouse cucumbers (about 2 large), chopped
• •2 cloves 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 sherry vinegar or red wine vinegar
• •1 teaspoon Kosher salt
• •¾ cup olive oil

Cooking Instructions

1. 1.

   Purée cucumbers, garlic, and 1/2 cup water in a blender until smooth. Add arugula, herbs, vinegar, and a large pinch of salt and purée, 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.

   20 min

2. 2.

   Taste gazpacho and adjust with a little more salt and/or vinegar as needed just before pouring into chilled glasses.

   5 min