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.