Best Gazpacho

When I first got back from Kodiak it was SUPER HOT here in Boston. Our friend Grace has been amazing and let s live with her for a while before we find a place. One day, when we were melting into the furniture and everyone was opposed to turning on the oven, stove or even the microwave to cook food, Grace made this gazpacho. It was perfect! It is a beautiful balance of spice and cool, it fills your belly and cools you down. The recipe is versitile, you can spice it up with hotter peppers or add some fresh herbs you like. Try it on your next warm day.

Best Gazpacho

about 2 pounds of ripe red tomatoes cut into cubes

1 cubanelle pepper, cored and chopped

1 anaheim chili, cored and chopped

1 cucumber peeled and chopped

1 clove garlic

2 tsp sherry vinegar

salt

1/2 cup extra virgin olive oil

1. combine tomatoes, pepper, cucumber, onion and garlic in a blender. Blend on high until smooth, at least 2 minutes. Scrape down the sides to avoid chunks. If your blender is small you may need to do this in batches.

2. With the blender on, add the vinegar and 2 tsp salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth like a salad dressing. If it is still watery, drizzle in more olive oil until the texture is creamy.

3. If you want to be traditional you can strain the pulp out of the soup, but I really like the texture and fiber without straining. Pour into a pitcher and chill for about 6 hours. Adjust the seasoning before serving with salt and vinegar if you like.