Gazpacho
Adapted from Julia Moskin
Ingredients
About 2 pounds ripe tomatoes, cored and roughly cut into chunks
1 Italian frying pepper cored, seeded and roughly cut into chunks
1 cucumber, about 8 inches long, peeled and roughly cut into chunks (no peeling necessary if a painted serpent cucumber)
¼ cup mild onion (white or red), peeled and roughly cut into chunks [note: many gazpacho recipes don’t include onion, or recommend rinsing the onion in water or soaking the onion in vinegar to remove some of its bite]
1 clove garlic
2 teaspoons sherry vinegar, more to taste
Salt
½ cup extra-virgin olive oil, plus more for drizzling
Instructions
Combine tomatoes, pepper, cucumber, onion and garlic in a blender, food processor, 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.
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, ideally 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. Serve in glasses, over ice if desired, or in a bowl with a few drops of olive oil and some diced tomato, cucumber, and peppers.
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