Gazpacho Soup

This is such a classic for the summer, and I finally have an abundance of all the ingredients from either my own garden or my CSA that it seemed like the right time to make this cold soup from Spain  And it has almost no calories per serving, which is an added plus.  This is an adaptation from the New York Times recipe.  Their web site has such a great way to organize and find the recipes they have that I use, that they are becoming my go to on line site these days.

About 2 pounds ripe red tomatoes, cored and roughly cut into chunks

1 pepper.  I used an Italian pepper but any long green pepper with no heat would be good              

1 cucumber, about 8 inches long, peeled and roughly cut into chunks

1 cup mild onion (white or red), peeled and roughly cut into chunks

 2 cloves garlic

2 teaspoons sherry vinegar, more to taste

Salt

1/4 cup extra-virgin olive oil, more to taste, plus more for drizzling                                  

1. Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
2. 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.
3. Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
4. Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired. A few drops of olive oil on top are a nice touch.