Spanish Gazpacho

More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States.

Prep Time15

Cook Time5

Total Time20

Course: Snack

Cuisine: Spain

Servings: 8

Equipment

1 Blender
1 Large pitcher

Ingredients

32 oz Diced tomatoes
1 ea Anaheim or other long green pepper, cored, seeded, and diced
1 ea Cucumber, peeled and diced
1 ea Onion, diced
2 cloves Garlic
2 tsp Sherry vinegar
1/2 cup Olive oil

Instructions

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.
32 oz Diced tomatoes, 1 ea Anaheim or other long green pepper, cored, seeded, and diced, 1 ea Cucumber, peeled and diced, 1 ea Onion, diced, 2 cloves Garlic
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.
2 tsp Sherry vinegar, 1/2 cup Olive oil
Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.