Sippin' Green Gazpacho

Alex Lau for Bon Appetit

from Bon Appetit, August 2017

submitted by Jeanne Milligan

preparation time: 20 minutes

makes 6 cups

2 pounds English hothouse cucumbers (about 2 large), chopped

2 garlic cloves, peeled and smashed

2 cups coarsely chopped arugula

2 cups coarsely chopped mixed tender herbs (e.g., basil, parsley, cilantro, mint)

3 tablespoons (or more) sherry vinegar or red wine vinegar

kosher salt

¾ cup (or more) olive oil

Purée cucumbers, garlic, and ½ 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. If too thick, add stock, vegetarian or not, as desired. Transfer gazpacho to an airtight container; cover and chill until very cold, 4 to 12 hours.

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

This zippy, herbaceous drinkable soup is like a trip to the farmers’ market in a glass. Coldness dulls flavor, which is why it is important to season generously while the mixture is warm.