2 Lb English hothouse cucumbers, chopped
2 Garlic cloves. smashed
2 cups of coarsely chopped arugula
2 cups coarsely chopped mixed tender herbs, such as: basil, parsley, cilantro and/or mint
3 tbsp of O'live A Little red wine vinegar
3/4 cup of Sicilian, Spanish Picual or Hojiblanca Extra Virgin Olive Oil
Purée cucumbers, garlic and a 1/2 cup of water in a blender until smooth. Add Arugula, herbs, vinegar and a large pinch of salt then purée, stopping to scrape down the sides of the blender as needed, until smooth. With the motor running, SLOWLY stream in the olive oil, blend until emulsified. Taste the gazpacho and season with more salt and vinegar as desired- you almost want it to be borderline "too salty". Move gazpacho to an airtight container; cover and chill until very cold.
Taste gazpacho now that it's chilled, add vinegar if desired and pour to enjoy!
Makes 6 cups