Gazpacho, No Planning Required

• 3 pounds tomatoes
• 1 large red bell pepper
• 1 cherry bomb pepper (optional)
• 1/2 large jalapeno
• 1 fatty cucumber, or about 4 Persians, peeled
• 4 cloves garlic
• 12 large leaves of basil
• 1/2 cup olive oil
• 3 TB sherry vinegar
• 1 tsp pimenton (smoky spanish paprika)

1. core your toms - just remove that little brown core in its center.
2. mortar the garlic cloves until you arrive at a very smooth paste
3. roast your peppers on the stove top until they are completely black
4. get them into a paper bag to steam. it helps the peels to release
5. peel the peppers and discard the seeds.
6. i add the seeds of my jalapeno to the gazpacho because i want a little kick. but if you don't want yours to be that spicy, go ahead and scrape them out now.
7. working in two batches, because no one's blender is that big, get half of everything into the blender. that means:rnrn1.5 pounds tomatoesrn1/2 of a peeled cucumberrn1/2 of both the roasted peppersrn1/4 of a jalapenorn1/4 cup of olive oilrn1/2 of the mortared garlicrn1 TB + 1.5 tsp. sherry vinegarrn1/2 tsp pimentonrnsalt to taste.
8. blend until it emulsifies. taste. adjust seasoning with salt. don't be alarmed, it will take quite a bit of salt. you will see. the right amount of salt will make this gazpacho sing.
9. now add 6 of the basil leaves to the blender. blend for a few seconds. transfer to a clean jar fitted with a lid.
10. repeat with the remaining ingredients, then refrigerate for at least an hour and a half before serving. this soup should be thoroughly chilled. oh, if it separates, no worries, just give it a good hard shake and it will re-emulsify.

tomatoes, red bell pepper, bomb pepper, jalapeno, cucumber, garlic, basil, olive oil, sherry vinegar, paprika

Taken from food52.com/recipes/14102-gazpacho-no-planning-required (may not work)