SIPPIN' GREEN GAZPACHO

Sippin' Green Gazpacho image

Provided by Amiel Stanek

Yield 6 cups

Number Of Ingredients 7

2 pounds English hothouse cucumbers (about 2 large), chopped
2 garlic cloves, smashed
2 cups coarsely chopped arugula
2 cups coarsely chopped mixed tender herbs (such as basil, parsley, cilantro, and/or mint)
3 tablespoons (or more) sherry vinegar or red wine vinegar
Kosher salt
3/4 cup (or more) olive oil

Steps:

Purée cucumbers, garlic, and 1/2 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. Transfer gazpacho to an airtight container; cover and chill until very cold, 4-12 hours.
Taste gazpacho and adjust with a little more salt and/or vinegar as needed just before pouring into chilled glasses.