Ingredients
- about 2 pounds ripe red tomatoes, cored and roughly cut into chunks
- 1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
- 1 cucumber, about 8 inches long, peeled and roughly cut into chunks
- 1 small mild onion (white or red), peeled and roughly cut into chunks
- 1 clove garlic
- 2 teaspoons sherry vinegar, more to taste
- salt
- ½ cup extra-virgin olive oil, more to taste, plus more for drizzling
Directions
- 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
- 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)
- Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle and discard the solids
- Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight
- 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
- Optional- a few drops of olive oil on top are a nice touch
Source: http://cooking.nytimes.com/
