Nothing spells summer better than gazpacho soup. This puréed version is elegant and great to serve when entertaining for lunch or dinner.
Combine tomatoes, jalapeño, cucumber, onion, green and red bell pepper, garlic, and basil in a food processor. Work in batches if necessary. Blend at high speed until smooth.
Add the olive oil, lime juice, salt, vinegar, cumin, and sugar. By blending in this fashion, the soup will become emulsified.
Transfer to a large pitcher (preferably glass) and chill until cold, at least 4 hours (delicious stored overnight).
Before serving, adjust the seasonings with salt and vinegar. If soup is too thick, stir in a few tablespoons of ice water. Serve in glasses or bowls.
Garnish: Place 1-2 tablespoons of minced chives, cucumbers, and 3 halved cherry tomatoes into a bowl. Then, pour in the cold soup. Top with edible flowers and a drop or two of olive oil. Make sure your edible flowers are pesticide free.
Note: If you wish to make this oil-free, omit the olive oil.