Makes 4 Servings
2 English cucumbers
5 tablespoons extra-virgin olive oil
2 tablespoons champagne vinegar
1 jalapeño pepper, seeded and finely chopped
Kosher salt and freshly ground black pepper, to taste
1 pint mixed sungold and red cherry tomatoes
Pinch of hot red pepper flakes
Cut a 3-inch section of cucumber, unpeeled, into ¼-inch dice and set aside. Peel and seed the remaining cucumbers, cut into chunks, and place in a food processor. Pulse the cucumbers until they are liquefied but still retain some chunkiness (you may need to work in batches). Remove to a large bowl and stir in 4 tablespoons of the olive oil, the vinegar, jalapeno, and salt and pepper. Set the gazpacho aside.
In a 12- to 14-inch sauté pan, heat the remaining tablespoon of olive oil over high heat until just smoking. Add the tomatoes to the hot pan and toss gently until they are heated through and just beginning to burst.
Divide the gazpacho evenly among four bowls. Scatter a few tomatoes and the diced cucumbers, sprinkle with red pepper flakes, and serve immediately.