Blender Gazpacho With Celery, Carrot, Cucumber and Red Pepper

• 2 slices red or white onion
• 3/4 pound cucumber (such as 1 long European), peeled and coarsely chopped
• 1 1/2 pounds ripe tomatoes, quartered
• 1 medium carrot, peeled and coarsely chopped
• 2 sticks celery, coarsely chopped
• 1 medium size red pepper, coarsely chopped
• 2 large garlic cloves, halved, green germs removed
• 2 tablespoons sherry vinegar, plus a little extra for the onion
• 2 tablespoons extra virgin olive oil
• Salt to taste
• 1 cup ice water
• Chopped fresh tarragon or slivered fresh basil leaves for garnish

1. Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar.
2. Let sit for 5 minutes while you prepare the remaining ingredients.
3. Drain and rinse with cold water.
4. Cut in half or into smaller pieces.
5. Working in 2 batches, blend all of the ingredients except the tarragon or basil leaves in a blender for 2 minutes or longer, until smooth and frothy.
6. Transfer to a bowl or container (a metal bowl is the most efficient for chilling) and chill for at least 2 hours before eating.
7. Garnish each bowl or glass with chopped fresh tarragon or slivered basil leaves.

red, cucumber, tomatoes, carrot, celery, red pepper, garlic, sherry vinegar, extra virgin olive oil, salt, water, fresh tarragon

Taken from cooking.nytimes.com/recipes/1014949 (may not work)