Best Gazpacho

Directions

1. 1
   Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl.
2. 2
   (If necessary, work in batches.)
3. 3
   Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
4. 4
   With the motor running, add the vinegar and 2 teaspoons salt.
5. 5
   Slowly drizzle in the olive oil.
6. 6
   The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing.
7. 7
   If it still seems watery, drizzle in more olive oil until texture is creamy.
8. 8
   Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle.
9. 9
   Discard the solids.
10. 10
    Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
11. 11
    Before serving, adjust the seasonings with salt and vinegar.
12. 12
    If soup is very thick, stir in a few tablespoons ice water.
13. 13
    Serve in glasses, over ice if desired.
14. 14
    A few drops of olive oil on top are a nice touch.