Gazpacho is a cooling soup that’s great for the summer, especially when the produce is fresh and at its best. This isn’t a time to use vegetables or fruits on their last leg. Pick the good stuff and blitz it up. This also freezes well in a sealable freezer bag. Just fill it and freeze it flat for easy defrosting in the refrigerator. If you’re having this without a sandwich, a warmed garlic naan alongside or even croutons are perfect in this soup.
For the soup: Brush the scallions and garlic with the olive oil. Add to a grill pan on medium-high heat and grill while flipping until both are slightly charred. Roughly chop, then add to a blender along with the cucumber chunks, basil, mint, hot sauce, yogurt and salt. Blend until smooth. Pour into a container with a lid. Cover and chill for 2 hours.
For the topping: In a medium bowl, whisk together the vinegar, nectar and sugar until the sugar dissolves. Add the diced cucumber and toss. Rest at room temperature for 10 minutes, tossing halfway through.
In the middle of each bowl, add an equal amount of the pickled cucumbers. Pour the chilled soup around the perimeter. Serve with a drizzle of garlic or citrus olive oil.
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