Best Gazpacho

1. 1

   Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl.

2. 2

   (If necessary, work in batches.)

3. 3

   Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.

4. 4

   With the motor running, add the vinegar and 2 teaspoons salt.

5. 5

   Slowly drizzle in the olive oil.

6. 6

   The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing.

7. 7

   If it still seems watery, drizzle in more olive oil until texture is creamy.

8. 8

   Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle.

9. 9

   Discard the solids.

10. 10

    Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.

11. 11

    Before serving, adjust the seasonings with salt and vinegar.

12. 12

    If soup is very thick, stir in a few tablespoons ice water.

13. 13

    Serve in glasses, over ice if desired.

14. 14

    A few drops of olive oil on top are a nice touch.

No additional tips available.