Best Gazpacho

• About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
• 1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
• 1 cucumber, about 8 inches long, peeled and roughly cut into chunks
• 1 small mild onion (white or red), peeled and roughly cut into chunks
• 1 clove garlic
• 2 teaspoons sherry vinegar, more to taste
• Salt
• 1/2 cup extra-virgin olive oil, more to taste, plus more for drizzling

1. Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl.
2. (If necessary, work in batches.)
3. Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
4. With the motor running, add the vinegar and 2 teaspoons salt.
5. Slowly drizzle in the olive oil.
6. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing.
7. If it still seems watery, drizzle in more olive oil until texture is creamy.
8. Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle.
9. Discard the solids.
10. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
11. Before serving, adjust the seasonings with salt and vinegar.
12. If soup is very thick, stir in a few tablespoons ice water.
13. Serve in glasses, over ice if desired.
14. A few drops of olive oil on top are a nice touch.

red tomatoes, italian frying, cucumber, onion, clove garlic, sherry vinegar, salt, extravirgin olive oil

Taken from cooking.nytimes.com/recipes/1017577 (may not work)