Gazpacho with Extra Virgin Olive Oil

 Ingredients

• 2 pounds ripe red tomatoes, cored and roughly chopped
• 1 Italian frying or Cubanelle pepper, or another long mild green pepper such as Anaheim, cored, seeded and roughly chopped
• 1 cucumber, about 8 inches long, peeled and roughly chopped
• 1 small mild white or red onion, peeled and roughly chopped
• 1 garlic clove
• 2 teaspoons Red Wine Vinegar, plus more to taste
• Salt, to taste
• ½ cup The Anointed Olive Extra Virgin Olive Oil, plus more as needed and for finishing

Directions

1. Combine the tomatoes, pepper, cucumber, onion and garlic in a blender. Blend on high until completely smooth, at least 2 minutes, stopping to scrape down the sides as needed.
2. With the blender running, add the red wine vinegar and 2 teaspoons salt. Slowly drizzle in the EVOO. The mixture should become creamy, smooth and orange-pink as the olive oil emulsifies with the vegetables. If it still seems watery, slowly blend in a little additional EVOO.
3. Strain through a fine-mesh strainer or food mill, pressing the liquid through with a spatula or the back of a ladle. Discard the solids.
4. Transfer to a covered glass pitcher or container and refrigerate until very cold, at least 6 hours or overnight.
5. Before serving, taste and adjust with additional salt or red wine vinegar. If the gazpacho is too thick, stir in a few tablespoons of ice water.
6. Serve very cold with just a drizzle of fresh EVOO on top.