MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Best Gazpacho
Categories: Vegetables, Chilies, Soups
Yield: 10 Servings

2 lb Ripe red tomatoes; cored, in
- chunks
1 Italian frying pepper or
- Anaheim; cored, seeded, in
- chunks
1 (8") cucumber; peeled, in
- chunks
1 sm Onion; peeled, in chunks
1 cl Garlic
2 ts Sherry vinegar; more to
- taste
Salt
1/2 c Extra-virgin olive oil; more
- to taste & for drizzling

Combine tomatoes, pepper, cucumber, onion and garlic in
a blender or, if using a hand blender, in a deep bowl.
(If necessary, work in batches.) 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 it still seems
watery, drizzle in more olive oil until texture is
creamy.

Strain the mixture through a strainer or a food mill,
pushing all the liquid through with a spatula or the
back of a ladle. Discard the solids. Transfer to a large
pitcher (preferably glass) 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 in glasses, over ice if
desired. A few drops of olive oil on top are a nice
touch.

by Julia Moskin

Yield: 8 to 12 servings, about 1 quart

RECIPE FROM: https://cooking.nytimes.com

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