Gazpacho With Lime, Chili & Cilantro Flowers

Gazpacho in bowls.
This recipe is featured in our Community Table Cookbook by our friend and chef, Jennifer Sherman.
5assorted very ripe, juicy varietal tomatoes
¼ cupextra virgin olive oil, plus 2 Tbl
4sprigs basil
kosher salt 
2cloves garlic, peeled and gently crushed
2 Tblsherry vinegar, or to taste
1medium red onion
1medium Mediterranean style cucumber
1medium sweet red pepper
– cilantro or basil flowers

Wash, drain, and cut tomatoes into chunks. Place in bowl with all seeds and juice, 1 teaspoon kosher salt, the garlic cloves, and basil sprigs. Chill for
4 hours, covered in refrigerator. 

Remove garlic and basil and pass through a food mill, removing seeds
and skins. Return tomato purée to refrigerator. 

Make garnish: finely dice red onion and place in a bowl with 1 tablespoon of the sherry vinegar and ½ teaspoon salt. Chill. Finely dice cucumber, sweet pepper, and jalapeño and combine and chill in refrigerator. Can be made up to 8 hours ahead. 

When ready to serve, whisk ¼ cup olive oil and remaining 1 tablespoon sherry vinegar into tomato soup base and taste for seasoning. Adjust as necessary, remembering that the garnish will be spicy and tangy with vinegar too. Combine marinated onions with cucumber mixture and remaining 2 tablespoons olive oil. 

Ladle chilled tomato soup into chilled bowls and garnish with a large spoonful of the cucumber mixture. Sprinkle with cilantro or basil flowers or your fresh herbs of choice!