Best Gazpacho

🥘 Ingredients

• ripe red tomatoes 2 lbs
• Italian frying pepper 1
• cucumber 1
• small mild onion 1
• garlic 1 clove
• sherry vinegar 2 tsp
• salt 2 tsp
• extra-virgin olive oil ½ cup
• salt
• sherry vinegar
• ice water
• extra-virgin olive oil

1. 1

   Combine ripe red tomatoes (cored and roughly cut into chunks), Italian frying pepper (or cubanelle or Anaheim pepper, cored, seeded and roughly cut into chunks), cucumber (about 8 inches long, peeled and roughly cut into chunks), small mild onion (white or red, peeled and roughly cut into chunks), and garlic in a blender or, if using a hand blender, in a deep bowl . (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula .
2. 2

   With the motor running, add sherry vinegar (more to taste) and salt . Slowly drizzle in extra-virgin olive oil (more to taste, plus more for drizzling). 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.
3. 3

   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.
4. 4

   Before serving, adjust the seasonings with salt and sherry vinegar . If soup is very thick, stir in a few tablespoons ice water . Serve in glasses, over ice if desired, or in a bowl. A few drops of extra-virgin olive oil on top are a nice touch.