Cucumber Gazpacho

Serves 8

(Soup)
Maybe four cucumbers, enough to make four cups chopped up after peeling and seeding
1 clove garlic
1/2 cup olive oil
1 cup ice water
1/2 cup white wine vinegar
2 Tbsp lemon juice
1 1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp cayenne pepper

(Relish)
1/4 cup chopped piquillo peppers
1 Tbsp chopped fresh basil, mint or both
1 Tbsp olive oil
1 tsp red wine vinegar
Salt to taste and freshly ground black pepper to taste

1. For the soup, put half of everything into a blender. Blend until smooth. Transfer to a bowl. Do the same with the rest. Chill at least an hour.

2. Mix the relish ingredients and let sit for at least a half hour. Sprinkle a little of this in the center of each bowl of soup. Some will sink but enough will stay visible to be beautiful.