Gazpacho – E N T I M I O

Ingredients

• 2 large heirloom tomatoes, roughly chopped
• 1 large red bell pepper
• 1 serrano pepper
• 1/2 cup loose mint leaves plus more for garnish
• 2 small Persian cucumbers, cut into large chunks
• 6 to 7 cloves of garlic
• 1 orange for both zest and juice
• 1 1/2 teaspoons sea salt
• 2 limes for their juice
• 1/3 cup Entimio Distinto extra virgin olive oil plus more for finish
• 1/4 cup plain whole-milk yogurt