Andalusian Gazpacho with Lemon-Cucumber Salsa

Ingredients

Salsa

• 1 lemon cucumber, diced fine (1/4" cubes)
• 1 T. lemon juice
• 1 shallot, diced fine
• 1 T. mint, chopped fine
• pinch kosher salt and pepper

Soup

• 2 cloves garlic
• 1/2 t. kosher salt
• 3-4 medium to large heirloom tomatoes, cut into 2" pieces
• 1/4 t. smoked paprika
• 1/4 t. pepper
• 2 T. sherry vinegar
• 1/2 c. fruity olive oil

Preparation

Salsa

• Combine all salsa ingredients in small bowl.  Allow to sit for 1/2 hour for flavors to come together.  Adjust for seasonings.

Soup

• Mash garlic and salt to a paste with mortar and pestle.
• In blender, combine garlic paste, tomatoes, paprika, pepper, and vinegar.  Blend to a fine consistency.
• With blender running, slowly pour in olive oil to combine.
• Allow to sit for 1/2 hour at roomp temperature for flavors to come together.  Adjust for seasoning, particularly salt.  

Serve soup at room temperature topped with Lemon-Cucumber Salsa.