Served up Jeni’s own Gazpacho recipe for Company Lunch last week. Here’s Jeni’s take on it, straight from the source: “Slightly more red peppers than tomatoes, jalapeño, red onion, cukes not too many, garlic and A.LOT. of olive oil and sherry vinegar. A few almonds. Espalette and salt. Now LISTEN, pulverize the shit out if it. And serve it in bowls like cereal over diced hard boiled eggs, diced gaz. Vegetables, olive oil croutons, queso fresco.”