Sergios Gazpacho

• 2 cups extra-virgin olive oil, more for drizzling (see Note)
• 1/4 cup sherry vinegar, more as needed
• 1 teaspoon Tabasco or other hot pepper sauce
• 1/2 medium red onion, peeled and cut into large chunks
• 1/2 medium cucumber, trimmed and cut into large chunks
• Leaves from 6 large sprigs flat-leaf parsley
• 10 to 12 large fresh basil leaves
• 1 large clove garlic
• Kosher salt
• 4 medium Roma tomatoes, cored and cut into large chunks
• 3 medium heirloom tomatoes, cored and cut into large chunks

1. Put the oil, vinegar, and Tabasco in the bowl of a blender and blend briefly.
2. Add the onion, cucumber, parsley, basil, garlic, and 1 tablespoon salt and blend until smooth.
3. Add the tomatoes a few at a time, blending as you go.
4. When the blender is about three-fourths full, pour out half of the liquid into a medium bowl.
5. Continue to puree and add the tomatoes a few at a time until all the tomatoes are incorporated and the mixture is smooth.
6. Pour the blender contents into the bowl and stir to blend.
7. If you want a super-smooth texture, pass the soup through a fine-mesh strainer.
8. Chill for at least 2 hours before serving.
9. Whisk to blend, then taste and add more salt or vinegar as needed.
10. Garnish each serving with a drizzle of extra-virgin olive oil.
11. You can also substitute up to half of the extra-virgin olive oil with a mild or neutral oil, if you like.

extravirgin olive oil, sherry vinegar, pepper sauce, red onion, cucumber, parsley, basil, clove garlic, kosher salt, tomatoes, heirloom tomatoes

Taken from www.epicurious.com/recipes/food/views/sergio-s-gazpacho-388309 (may not work)