Gazpacho

This Spanish-style soup, always served cold, is tomato-based and typically blended with mild peppers (green and/or red bell), cucumber, onion, garlic, and a generous splash of sherry vinegar and olive oil. Super fresh and refreshing, especially when using the bounty of vine-ripened tomatoes and peppers available in summer. Here's my version, adapted from www.spanishsabores.com 

INGREDIENTS:

4 large ripe tomatoes, cored and cut into large sections

1 green Italian, Anaheim or other mild pepper, seeded and cut into large dice

1 medium English or 3 Persian cucumbers, ends removed, and cut into large dice

1/2 small white onion, cut into large dice

1 clove garlic, roughly chopped

3 tbsp. sherry vinegar

1 tsp. kosher salt

1/4 tsp. black pepper

1/4 cup extra virgin olive oil

OPTIONAL TOPPINGS: 

Diced cucumber

Diced red bell pepper

Minced onion

Julienned basil leaves

Croutons (country-style bread sautéed in olive oil and seasoned with a little salt)

Olive oil

Hot sauce

1. Place the tomatoes, pepper, cucumbers, onion, and garlic into a blender; pulse until just blended (10-20 seconds).

2. Add the sherry vinegar, salt, pepper, and olive oil; blend over medium-high speed until the mixture is smooth and slightly thickened/emulsified (30 seconds to a minute).

3. Taste and adjust seasonings (vinegar, salt) as needed.

4. Refrigerate the soup at least 1 hour or until cold.

5. Serve soup with optional toppings on the side.