This gazpacho is as close to purist as it gets. That is, there are no garnishes on top (that’s an add-on purely for tourists, says Andalicía native Keith Hansen), and it’s silky smooth so it can be drunk from a mug, as intended in the heat of Andalucía. It can be made chunkier to taste by limiting the blending time or skipping the milling altogether.
2-1/4 lbs tomatoes, ideally ripe-to-bursting heirlooms, chopped coarsely in a bowl to keep every drop of juice
1 green or red bell pepper, seeded and chopped coarsely
1/2 cucumber, peeled and chopped coarsely
1 clove garlic, minced
1/4 small sweet onion, chopped coarsely
1 oz sherry or red wine vinegar
3 oz olive oil, the richer the better
1-2 tsp salt to taste
1 large glass of cold water
1. Place everything except the olive oil in blender and mix at highest speed until smooth, at least two minutes. (This may require two batches depending on size of blender.)
2. Pour mixture through a food mill.
3. Return milled mixture to blender. Turn on at low speed and pour in olive oil as slowly as possible. This will emulsify the oil and give the soup its deceptively creamy character. Once all oil has been poured in, cover blender and turn up to high speed for another minute or two.
4. Chill in fridge to let onion and vinegar settle, ideally for a few hours. Serve in mugs and drink.