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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Best Gazpacho   
    Categories: Vegetables, Chilies, Soups   
         Yield: 10 Servings   
       
         2 lb Ripe red tomatoes; cored, in   
              - chunks   
         1    Italian frying pepper or   
              - Anaheim; cored, seeded, in   
              - chunks   
         1    (8") cucumber; peeled, in   
              - chunks   
         1 sm Onion; peeled, in chunks   
         1 cl Garlic   
         2 ts Sherry vinegar; more to   
              - taste   
              Salt   
       1/2 c  Extra-virgin olive oil; more   
              - to taste & for drizzling   
       
     Combine tomatoes, pepper, cucumber, onion and garlic in   
     a blender or, if using a hand blender, in a deep bowl.   
     (If necessary, work in batches.) Blend at high speed   
     until very smooth, at least 2 minutes, pausing   
     occasionally to scrape down the sides with a rubber   
     spatula.   
        
     With the motor running, add the vinegar and 2 teaspoons   
     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.   
        
     Strain the mixture through a strainer or a food mill,   
     pushing all the liquid through with a spatula or the   
     back of a ladle. Discard the solids. Transfer to a large   
     pitcher (preferably glass) and chill until very cold, at   
     least 6 hours or overnight.   
        
     Before serving, adjust the seasonings with salt and   
     vinegar. If soup is very thick, stir in a few   
     tablespoons ice water. Serve in glasses, over ice if   
     desired. A few drops of olive oil on top are a nice   
     touch.   
        
     by Julia Moskin   
        
     Yield: 8 to 12 servings, about 1 quart   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... The innumerable bottled sauces are enemies of good cookery.   
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