It is that time of year. The tomatoes in my garden are overflowing. The best thing to do with a bumper crop of tomatoes? Make the Best Gazpacho from the NY Times. Spectacularly easy and so refreshing. Just make sure you plan ahead so it can chill until very cold...
BEST GAZPACHO (adapted slightly from the NYT)
About 2 pounds ripe tomatoes, cored and cut into chunks
1 long, light green pepper, such as Anaheim, cored, seeded and cut into chunks
1 cucumber, about 8 inches, peeled and cut into chunks
1 small mild onion (white or red), cut into chunks
1 clove garlic
2 teaspoons sherry vinegar, more to taste
2 teaspoons kosher salt
1/2 cup extra-virgin olive oil
Combine all ingredients except olive oil into a high speed blender. Blend on high until very smooth, about two minutes. With the motor running, slowly drizzle in the olive oil. The mixture will become smooth and emulsified, like a salad dressing.
Strain the mixture through a fine mesh strainer, pushing all the liquid through with a spatula. Discard the solids. Transfer to a large glass pitcher and chill until very cold, at least 6 hours or overnight.
Before serving, adjust the seasonings with salt and vinegar. Serve in glasses with a drizzle of olive oil.