Best Gazpacho

adapted from The New York Times

submitted by Kathy Lindenbaum

preparation time 20 Minutes

serves 8 to 12

2 pounds ripe red tomatoes, cored and roughly cut into chunks

1 frying pepper (Cubanelle or Anaheim) cored, seeded and roughly cut into chunks

1 cucumber about 8 inches long, peeled, seeded, and roughly cut into chunks

1 small mild onion, peeled and roughly cut into chunks

3 cloves garlic, peeled

2 teaspoons red-wine or sherry vinegar, more to taste

Salt, to taste

½ cup extra-virgin olive oil, more to taste and for drizzling

Combine tomatoes, pepper, cucumber, onion and garlic in a blender (if blender capacity is too small, work in batches).

Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a spatula. Add a little water if mixture seems too thick.

With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.

Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.

Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. 

A few drops of olive oil on top are a nice touch, as is a sprinkling of chives or a garnish of croutons.