Gazpacho Andaluz

Beat the heat with a refreshing bowl of gazpacho Andaluz—a silky-smooth blend of tomatoes, cucumbers, and bell peppers that’s bursting with vibrant flavor and color. ➡️ INGREDIENTS 1 small red onion, roughly chopped 1½ lbs ripe red tomatoes, cored and cut into 1-inch chunks 1 bell pepper (any color), seeded and cut into 1-inch chunks 1 English or hothouse cucumber, cut into 1-inch chunks (see note) 1 clove garlic, roughly chopped 1¼ teaspoons salt 1 tablespoon sherry vinegar 6 tablespoons extra-virgin olive oil, plus more for serving 1½ cups tomato juice, such as Campbell's OPTIONAL TOPPINGS FOR SERVING Croutons, finely diced vegetables (cucumbers, bell peppers, tomatoes, etc.), chopped hard-boiled eggs, diced ham ➡️INSTRUCTIONS Place the red onion in a small bowl and cover with cold water. Let sit for 10 minutes, then drain. 2-Meanwhile, in a blender, combine the tomatoes, pepper, cucumber, and garlic. If the blender becomes too full, briefly blend the vegetables to make room. Next, add the drained onions, salt, and vinegar to the blender and blend until smooth, which should take about 2 minutes. While continuing to blend, remove the center knob and slowly pour in the olive oil. Once blended, set a fine mesh strainer over a large bowl and strain the soup, using a ladle and circular motions to help it pass through, then discard the solids. Finally, mix in the tomato juice and stir well. Chill the soup in the refrigerator for at least 4 hours or until very cold. 3-Before serving, taste the soup and adjust the seasoning as needed with salt and vinegar. If desired, add about ½ teaspoon of sugar to enhance the tomatoes' natural sweetness. Ladle the chilled soup into bowls or glasses. Garnish with optional toppings (or offer them on the side) and finish with a drizzle of extra virgin olive oil for added flavor.