With warm summer days, it is good to have something refreshing to sip at lunchtime. This version of gazpacho has no bread and is a creamy orange colour due to the olive oil which does make it, in my opinion, delicious.
About 2lbs ripe tomatoes, roughly cut into chunks
1 small red pepper seeded and roughly cut into chunks
About 8 inches cucumber peeled and cut into chunks
1 small onion cut into chunks
2 cloves garlic
2 teaspoons vinegar to taste
4 fl. oz olive oil, maybe more to taste, plus some for drizzling
Combine tomatoes, pepper, cucumber, onion and garlic in a blender at high speed until very smooth.
With the motor running, add the vinegar and salt. Slowly drizzle in the olive oil. The mixture will become smooth like salad dressing. If it still seems watery, drizzle in more olive oil until it becomes creamy.
Strain through a fine sieve, pushing all the liquid through with a spatula. Discard the solids. Transfer to a large jug and chill, ideally overnight.
Before serving, adjust the seasonings. If the soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice and drizzle with a few drops of olive oil.
The above image is taken from Fuerte Hoteles where you can also read about the history of Gazpacho, although the recipe is my own.