Sippin’ Green Gazpacho

1. 1

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

2. 2

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

* Per serving · 4 servings · Values may vary.

No additional tips available.