Ready in 30 minutes
Serves 6 people

Ingredients

• 2 1/2 pounds ripe yellow tomatoes 
• 3 Persian cucumbers (English cucumbers will work too)
• 1/2 jalapeño, seeded and cut in half 
• 4 cilantro sprigs, plus 12 cilantro leaves 
• 2 garlic cloves, coarsely chopped 
• 2 tablespoons red wine vinegar 
• 1/3 cup KMRelief HEMP Pepperoncini oil (335mg HEMP, 55mg per serving)
• Kosher salt and freshly ground black pepper 
• 3 tablespoons diced red or orange sweet pepper 
• 3 tablespoons diced red onions 
• 18 small cherry tomatoes, cut in 
• Half tablespoon of KMRelief HEMP Pepperoncini oil, for drizzling

Preparation

1. Combine all ingredients together in a blender or food processor.  Puree for 1 minute, or until the soup reaches your desired consistency.  Taste and season with extra salt, pepper and/or cumin if needed.
2. Refrigerate in a sealed container for 4 hours, or until completely chilled.
3. Serve cold, topped with your desired garnishes.
4. Toss the diced sweet pepper, onion and cucumber together in a small bowl. Pour the gazpacho into 6 chilled soup bowls and scatter the pepper mixture over the soup. Season the cherry tomatoes with salt and pepper and place 6 cherry tomato halves and 2 cilantro leaves at the center of each bowl. Finish each soup with a drizzle of KM Red Pepper Oil. 

Notes

One of those magical recipes in which you combine a few simple ingredients and end up with an unexpectedly dramatic result. It's a foolproof recipe. As long as you have a blender and really great tomatoes, this refreshing gazpacho is a guaranteed crowd-pleaser.