Joya Gazpacho

from Joya Restaurant in Palo Alto 

submitted by Sue Gilbert

makes about 8 servings

10 Roma tomatoes, cored & peeled

½ red onion, peeled

1 English cucumber, peeled & seeded

1 red bell pepper, seeded

1 garlic clove, peeled

¼ cup sherry vinegar

6 basil leaves

½ teaspoon pimenton

1 cup extra virgin olive oil

Using a food processor, puree tomatoes, onion, cucumber, pepper, garlic, sherry vinegar, basil and pimenton. Add olive oil slowly to emulsify. Season with salt and pepper.

There are many wonderful gazpacho recipes, and this is one of my favorites.