Gazpacho (gf)

Got lots of ripe tomatoes? Gazpacho is delicious on a hot day. This recipe doesn’t involve peeling the tomatoes, contributing to the easy breezy summer feeling.

2 lbs ripe red tomatoes, cored and quartered
1 Anaheim, or other long, light green pepper, cored, seeded and cut into chunks
1 cucumber, about 8 inches long, peeled and cut into chunks
1 sm mild onion (white or red), peeled and roughly cut into chunks
1 green onion, sliced,
1 clove garlic
pinch cumin
2 t sherry vinegar, more to taste
½ c extra-virgin olive oil, more to taste, plus more for drizzling

Combine tomatoes, pepper, cucumber, onion and garlic in a blender. Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula. With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If watery, drizzle in more olive oil until texture is creamy. Transfer to a bowl and chill until very cold, at least 6 hours or overnight. Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water.

Serve with parsley, a few drops of a nice olive oil and croutons if desired.

Serves 4-6 as a starter.