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  • 2 cloves garlic
  • 1 tablespoon kosher salt, plus extra for seasoning
  • 2 lbs. ripe tomatoes, cored and chopped
  • 1 cucumber, peeled and chopped
  • ½ small red onion, diced
  • 1 small poblano pepper, seeded and roughly chopped
  • 2 cups chilled tomato juice
  • 2 to 3 tablespoons sherry or red wine vinegar
  • 2 or 3 ice cubes
  • ¼ cup extra virgin olive oil, plus additional for garnish
  • Large handful fresh flat-leaf parsley
  • Large handful fresh mint
  • Freshly ground black pepper
  • Hot sauce


  1. Smash garlic cloves and sprinkle with salt, and with side of a large knife, mash and smear to make a coarse paste.
  2. Toss garlic with tomatoes, cucumber, onion, poblano, tomato juice, vinegar and ice in a large bowl.
  3. Working in batches, puree gazpacho base in a blender, and process to make a slightly coarse puree.  Pour into a serving bowl.
  4. With the last batch, while the motor is running, drizzle in the olive oil.
  5. Chop parsley and mint, and stir into the soup, Chill soup, covered, at least 1 hour.
  6. Season with the remaining salt, black pepper and hot sauce to taste.
  7. Drizzle olive oil on top of soup.
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