Piquant Gazpacho

• 3 large, ripe tomatoes (about 2 lbs)
• 1 large cucumber, peeled and seeded
• 1 onion
• 1 red bell pepper
• 2 teaspoons salt
• 4-5 tablespoons sherry vinegar
• 1-2 tablespoons extra virgin olive oil
• 1 pinch Tabasco
• 1 navel orange (use 2 oranges if they are small)
• 2 garlic cloves

1. Core and coarsely chop the tomatoes and add to the bowl of a strong blender.
2. Coarsely chop the cucumber, onion, bell pepper and garlic and add to the blender. If the blender bowl is full, process the mixture for a few seconds until there is more room.
3. With a knife, peel the orange and remove the sections (do not include any membrane). Add to the blender.
4. Add 4 Tablespoons of vinegar, 1 Tablespoon of oil, and 1 teaspoon of salt, and the Tabasco to the blender and blend until the mixture is homogenous but still has some texture. Taste, and add more salt, vinegar and/or oil, to your taste.
5. Refrigerate the gazpacho for a few hours before serving. I find that it keeps, refrigerated, for at least 6 days.
6. I enjoy this unembellished but it is also nice garnished with slivers of basil, tarragon, or sprigs of dill.

tomatoes, cucumber, onion, red bell pepper, salt, sherry vinegar, extra virgin olive oil, tabasco, orange, garlic

Taken from food52.com/recipes/30476-piquant-gazpacho (may not work)