Gazpacho

Instructions

1. Prepare the vegetables
   Wash all vegetables thoroughly. Core and roughly chop the tomatoes. Peel, seed, and chop the cucumber. Remove seeds from the bell pepper and chop. Peel and chop the red onion. Peel the garlic cloves.
2. Blend the base ingredients
   In a blender or food processor, combine half of the tomatoes, cucumber, bell pepper, red onion, and all of the garlic. Blend until smooth, about 1 minute. This may need to be done in batches depending on the size of your blender.
3. Add remaining ingredients and blend
   Add the remaining tomatoes, cucumber, bell pepper, and red onion to the blender along with the olive oil, vinegar, salt, and pepper. Blend until completely smooth. Add cold water as needed to achieve your preferred consistency.
4. Strain the soup
   For a smoother texture, pass the gazpacho through a fine-mesh sieve, pressing with a spoon to extract as much liquid as possible. Discard any solids left in the sieve. For a more rustic gazpacho, skip this step.
5. Chill thoroughly
   Transfer the gazpacho to a large bowl or pitcher, cover, and refrigerate until very cold, at least 2 hours or overnight. The flavors will develop and improve with time.
6. Prepare the garnishes
   While the soup is chilling, finely dice the reserved cucumber, bell pepper, and red onion for garnish. Store in separate containers in the refrigerator until ready to serve.
7. Adjust seasoning and serve
   Before serving, taste the gazpacho and adjust seasonings if necessary. The cold temperature will mute flavors somewhat, so you may need to add more salt or vinegar. Pour into chilled bowls or glasses.
8. Garnish and finish
   Top each serving with the diced cucumber, bell pepper, red onion, and fresh herbs. Drizzle with a small amount of extra virgin olive oil. Serve immediately while cold.