Gazpacho

From Food Network Kitchens Making It Easy

2 cloves garlic
1 Tbsp kosher salt, plus additional for seasoning
2 pounds ripe tomatoes, cored and quartered
2 kirby cucumbers (or 1/2 of a regular peeled cucumber or 4" of an English cucumber), quartered and cut into 2" pieces
3 scallions (white and green parts), quartered
1 small poblano pepper, seeded and roughly chopped
2 C chilled tomato juice
2-3 Tbsp sherry or red wine vinegar
1/4 tsp hot sauce
2 or 3 ice cubes
1/4 C EVOO, plus additional for garnish
1/3 C fresh flat-leaf parsley
1/3 C fresh mint
Freshly ground black pepper

Smash the garlic cloves, sprinkle with the 1 tablespoon salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put the paste in a large bowl and toss with the tomatoes, cucumbers, scallions, poblano, tomato juice, vinegar, hot sauce, and ice.
Working in batches, ladle the mixture into a blender and process to make a slightly coarse puree, then transfer to a serving bowl. With the last batch, while the motor is running, drizzle in the 1/4 cup olive oil until incorporated. Chop the parsley and mint by hand or in a minichopper and stir most of the herbs into the soup. Season the soup with salt and black pepper to taste.
Ladle the soup into chilled bowls, scatter the reserved herbs over the soup, and drizzle with olive oil.