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Gazpacho

Serves 8-10
20 minutes, plus chilling time

Ingredients

• ~2 pounds ripe red tomatoes, cored and roughly cut into chunks
• Long, light green pepper (cubanelle or Anaheim), cored, seeded and roughly cut into chunks
• 1 cucumber, about 8 inches long, peeled and roughly cut into chunks
• 1 small mild onion (white or red), peeled and roughly cut into chunks
• 1 clove garlic
• 2teaspoons sherry vinegar
• Salt
• 1/2 cup extra-virgin olive oil

Instructions

1. Combine tomatoes, pepper, cucumber, onion and garlic in a blender. Blend at high speed until very smooth, at least 2 minutes.
2. Add the vinegar and 2 teaspoons salt, then blend. Add the olive oil, and blend again. The mixture will turn bright orange or dark pink and become smooth and emulsified. If too watery, add more olive oil.
3. Strain the mixture through a strainer, pushing all the liquid through with a spatula. Discard the solids. Chill until very cold, at least 6 hours or overnight.
4. Before serving, add more salt and vinegar if needed. Serve cold, with a few drops olive oil and a vegetable garnish, if desired.