Seville Style Gazpacho
Seville Style Gazpacho, perfect summer soup. Bright, flavorful and smooth as silk.
2 lbs ripe tomatoes, cored and roughly chopped
1 Anaheim pepper, seeded and roughly chopped
1 Cucumber, roughly chopped
1/2 small white onion (optional), roughly chopped
1 garlic clove, roughly chopped
1/2 Cup good quality olive oil, plus more to garnish
2 Teaspoons Sherry Vinegar
Salt to taste
Chopped Basil to garnish (optional)
Place tomatoes, pepper, cucumber, onion (if using) and garlic in blender and pulse a few times.
Add sherry vinegar.
Blend on high two minutes
Slowly stream in olive oil while blender is running.
Add salt to taste.
Strain soup into a large bowl to catch all the solids. Use a rubber spatula to press mixture through strainer.
Chill soup 6-8 hours or overnight. (Overnight is better)
Serve cold with a drizzle of olive oil and chopped basil (optional)