When It's too Hot to Eat...

With the heat index in the mid nineties and the humidity unbearable,  the last thing I want to do is to eat. In fact, I cannot imagine cooking and heating up my apartment. Best Gazpacho is the perfect solution to both of these problems. It is quick and easy to make in the blender and refreshingly delicious with the right amount of salt. Serve in a frosted glass for lunch or in a bowl with crusty bread for dinner.

                                                            Best Gazpacho 
                                                                courtesy of
                                                             NYTimes.com

Ingredients
About 2 pounds ripe red tomatoes,
   cored and roughly cut into chunks
1 cucumber, about 8 inches long, peeled
   and roughly cut into chunks
1 Italian frying pepper or
   another long, light green pepper, such
   as Anaheim,  cored, seeded 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
1/2 cup extra-virgin olive oil,  more to
   taste, plus more for drizzling

Directions

1. Combine tomatoes,  pepper, cucumber, onion and garlic in a blender, in a deep bowl, (if necessary,  work in batches.) Blend at high speed until very smooth,  at least 2 minutes,  pausing to scrape down the sides with a rubber spatula.

2. With the motor running, add the vinegar and 2 tablespoons 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 the liquids through with a spatula or the back of a ladel. Discards 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 a few tablespoons ice water. Serve in glasses,  over ice if desired. A few drops of olive oil on top are a nice touch.

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