This gazpacho has evolved through the years.
2 pounds very ripe tomatoes, cored and chunked - I used red and Cherokee purple
1 sweet banana pepper or a small bell pepper
1 cucumber, about 8” long, peeled and chunked
1/3 to 1/2 cup red or mild onion
1 large clove garlic
Jalapeno pepper, seeded and sliced (optional)
Sherry vinegar to taste - start with a tablespoon or so
1/3 to 1/2 cup extra-virgin olive oil, plus extra to drizzle
Salt to taste
Put everything but vinegar, oil and salt in blender and blend on high until very smooth. With motor running, add vinegar and salt.
Slowly pour in oil and blend until emulsified and smooth. It will be the thickness of salad dressing. If a bit watery, add a little more oil.
You can strain it making sure you press hard on solids, or leave as is, or even just strain some of it.
Chill about 6 hours or overnight.
Adjust seasonings. If too thick, add a bit of ice water. Serve with drizzle of oil.
Originally adapted from Julia Moskin.
Swap out sherry vinegar
Try red wine vinegar with a pinch of sugar, since sherry vinegar has a sweeter flavor profile.