Spicy Cucumber Gazpacho

Make something good.

1. 01

   Place garlic cloves in blender or food processor and blitz until pulverized.

2. 02

   Add 1/2 of cucumbers, tomatoes, bell pepper, red onion, green onion and jalapenos to garlic. Add 1/2 cup olive oil, vinegar, lemon juice, pinch each salt, pepper and red pepper flakes to vegetables and pulse until liquefied. Pour into large bowl.

3. 03

   Add remaining vegetables, 2 tbsp olive oil and herbs to blender or processor. Pulse 3-4 times. You want to just break up the vegetables a bit while keeping some texture.

4. 04

   Pour the vegetables into the bowl with the liquefied ingredients. Stir to combine.

5. 05

   Chill in refrigerator until very cold, 4 hours or more. Taste and adjust seasonings if necessary.* serve with a drizzle of best quality extra virgin olive oil, a sprinkle of green onions and a pinch of fresh herbs on top.

6. 06

   * Don't adjust seasonings until after the soup has chilled. The ingredients will meld together and the taste will change from the unchilled version.

7. 07

   ** Here is where you determine the spiciness factor. If you like it really hot, do not seed or devein the jalapenos. If you want a mild version, seed, devein and use only 1 jalapeno. For in-between, try somewhere in the middle.