Easy Gazpacho (Andalusian-Style)

Ingredients

• 2 pounds ripe red tomatoes (cut into chunks)
• 1 Anaheim or cubanelle pepper (stemmed, seeded, and cut into chunks)
• 1 medium cucumber (peeled and cut into chunks)
• 1 small white onion (peeled and cut into chunks)
• 1 small garlic clove
• 1 tablespoon sherry vinegar
• 1 teaspoon kosher salt
• ⅓ cup extra-virgin olive oil

Steps

1. 1

   Blend the vegetables. Add the tomatoes, pepper, cucumber, onion, and garlic to a high-powered blender. Blend until completely smooth.

2. 2

   Add the oil. With the blender running, slowly drizzle in the olive oil to create a silky emulsion. It will change color as it blends to a reddish-orange color. Taste, then add the salt and sherry vinegar, and continue blending until smooth.

3. 3

   Chill. Chill the gazpacho for at least 2 hours. Serve cold with an extra drizzle of olive oil on top. Note: If you don’t have a high-speed blender, you can strain the gazpacho through a fine-mesh sieve before chilling, for the silkiest smooth texture.