Gabacho Gazpacho

Directions

1. 1
   Chop the tomatoes and the cucumber to fit your food processor or blender.
2. 2
   Place the chili pepper directly on a gas burner and blacken thoroughly. Place in a paper bag to steam. Once it's cool enough to handle rub as much of the blackened skin off as possible. It's okay if a little is left. Remove the top, slice to open and scrape out the seeds. Cut into thin slices.
3. 3
   Slice off the top of the jalapeno and remove as much of the seed package as possible. Cut into slices.
4. 4
   In your big fat food processor or blender place the chopped vegetables and garlic. A Vitamix works great for this if you have one.
5. 5
   Add the olive oil and sherry vinegar.
6. 6
   Add the cilantro, salt and pepper.
7. 7
   Blend everything on a setting close to high. A little bit chunky is okay.
8. 8
   Transfer to a bowl and chill for two to four hours.
9. 9
   *Hatch chilis are perfect for this. They are usually available in August.