Gazpacho

by Julia Moskin (see original here)

Makes about 1 Liter of gazpacho, enough for an appetizer for 8 people. You will need to make this several hours or a day ahead of time to let it chill.

Ingredients

• about 1 kg ripe tomatoes, cored and roughly cut into chunks
• 1 Italian cubanelle pepper or another long, light green pepper
• 1 cucumber, peeled and roughly cut into chunks
• 1 small mild onion (red or white), peeled and roughly cut into chunks
• 1 clove garlic
• 2 tsp sherry vinegar, plus more to taste (or red wine vinegar, if you can't find sherry vinegar)
• salt
• 1/2 cup extra-virgin olive oil, plus more to taste and for drizzling

Method

1. Combine tomatoes, cucumber, pepper, onion and garlic in a blender. Blend at high speed until very smooth, about 2 minutes.
2. With the blender running, add vinegar and 2 tsp salt.
3. With the blender running, slowly drizzle the 1/2 cup olive oil. The mixture will turn smooth, orange and emulsified, like salad dressing. If it still seems watery, add more olive oil until the texture is creamy.
4. Strain the mixture through a fine mesh strainer, pushing all the liquid through with a spoon or spatula. Discard the solids.
5. Transfer to a large pitcher or bowl (preferably glass) and chill for at least 6 hours or overnight.
6. Before serving, adjust the seasoning with salt and vinegar. Serve with a drizzle of olive oil in glasses or bowls.