Gazpacho With Cilantro Oil is perfect for warm weather entertaining. This refreshingly cold soup is so easy to make and very elegant with its delicious swirl of flavored oil.

Gazpacho With Cilantro Oil

Ingredients:

3 pounds tomatoes, roughly chopped
1/2 large cucumber, peeled and roughly chopped
2 cups cubed day-old Italian or French bread, crusts removed (about 1/3 loaf)
2 cloves garlic
1/4 cup sherry vinegar
1 cup extra-virgin olive oil
1 tablespoon sugar
Kosher salt and freshly ground pepper
Cilantro Oil (recipe follows)
1 bunch fresh cilantro (about 1 cup leaves)
1/3 cup extra-virgin olive oil
1 lemon, halved
Pinch of sugar
Kosher salt
Topping: 1/2 large cucumber, peeled and finely chopped, Juice of 1/2 lemon and 1 small red chile pepper, finely chopped (seeds removed for less heat)

Directions:

1. Combine first 5 ingredients in a large bowl. Working in batches, transfer to a blender or food processor and purée until smooth and thick, about 3 minutes.

2. With the motor running, slowly add the olive oil and purée until smooth. Add the sugar, 1 teaspoon salt, and pepper to taste and pulse to mix. Transfer gazpacho to a large bowl, cover with plastic wrap and refrigerate until cold, about 1 hour.

3. For the topping, combine the cucumber, chile and the lemon juice in a bowl. Season with salt and mix well.

4. Divide the soup among bowls. Drizzle with the cilantro oil and top with the cucumber-chile mixture.

Serves 6

Cilantro Oil

Ingredients:

1 bunch fresh cilantro (about 1 cup leaves)
1/3 cup extra-virgin olive oil
1/2 lemon
Pinch of sugar
Kosher salt

Directions:

1. In a blender, combine cilantro, olive oil, 1/4 cup water, the juice of 1/2 lemon and the sugar. Purée until smooth. Season with salt.

Recipes from Food Network Magazine

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