Gazpacho

Instructions

1. 01

   Toss together beefsteak tomatoes, cucumber, bell pepper, and salt in a medium bowl. Let stand until 1 inch of drained vegetable juice collects in bottom of bowl, about 30 minutes. Meanwhile, place shallot in a small bowl, and drizzle with sherry vinegar; let stand 30 minutes.

2. 02

   Pour tomato mixture (with juices), shallot mixture, and vegetable juice into a blender; pulse until finely chopped, about 4 pulses. Process until smooth, about 1 minute. Remove center piece from blender lid; with blender running, slowly drizzle in oil, and process until smooth, about 1 minute. Season with additional salt to taste. (It should taste bright, bracing, and rich.) Chill, covered, until very cold, at least 2 hours or up to 2 days.

3. 03

   Stir together cherry tomatoes, shallot, jalapeño, cilantro, vinegar, oil, salt, and pepper in a medium bowl until well combined. Let salsa fresca stand, uncovered, at room temperature up to 1 hour.

4. 04

   Stir gazpacho to blend, and adjust seasonings with additional salt and vinegar to taste. Divide gazpacho evenly among bowls; top with salsa fresca and fresh herbs.