Gazpacho

Ingredients

• 2 pounds red beefsteak tomatoes, cored and chopped (6 cups)
• 1 medium (11-ounce) cucumber, peeled, seeded, and chopped (about 1 1/2 cups)
• 1 medium-size (10-ounce) red bell pepper, stemmed, seeded, and chopped (about 1 1/4 cups)
• 2 teaspoons fine sea salt, plus more to taste
• 1 medium (2-ounce) shallot, chopped (about 1/2 cup)
• 2 tablespoons sherry vinegar, plus more to taste
• 1 cup vegetable juice (such as V8)
• ½ cup extra-virgin olive oil
• 2 cups multicolored cherry tomatoes (from 1 pound tomatoes), halved lengthwise
• ¼ cup finely chopped shallot (from 1 medium shallot)
• 1 tablespoon finely chopped seeded fresh jalapeño (from 1 medium jalapeño)
• 1 tablespoon chopped fresh cilantro
• 2 teaspoons sherry vinegar
• 2 teaspoons extra-virgin olive oil
• ½ teaspoon fine sea salt
• ¼ teaspoon black pepper
• Fresh herbs (such as cilantro or basil leaves)

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