How to Make A Simple Gazpacho

I have never made gazpacho- and I am thrilled to report that it is easy, refreshing and a must for your end of summer menu.

I wasn't sure where the cold soup originated and had to look it up and found it came from Spain. One article I read said that it " is like a sun-drenched summer afternoon captured in liquid form." I love that!

So here at the end of summer, let's say hello to one last hot day and also greet fall as it peeks around the corner. Or as my friend, Terri says, "We are standing on the cusp where summer and autumn kiss." 

I think a cup of gazpacho and warm grilled fontina cheese on sourdough bread is the best way to replicate that kiss.

Here goes.

Ingredients

• About 2 pounds tomatoes, cored and roughly cut into chunks

• 1 green pepper, seeded and roughly cut into chunks

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

• 1 small red onion, peeled and roughly cut into chunks

• 1 clove garlic

• 2 tsps sherry vinegar

• Salt

• 1/2 cup good Olive Oil, plus more for drizzling

Instructions

1. Combine tomatoes, pepper, cucumber, onion and garlic in a blender. Blend at high speeds until very smooth, at least 2 minutes

2. With the motor running, add the vinegar, and 2 tsp salt. Slowly drizzle in the olive oil. The mixture will turn bright orange and become smooth and emulsified.

3. If it still seems a little watery, drizzle in more olive oil until mixture is creamy

4. Chill until very cold, at least 6 hours.

5. Before serving adjust flavors with salt and vinegar

6. Serve in glasses over ice.

7. Add a few drops of Olive Oil on top if desired.