Spanish gazpacho

After having the best gazpacho of my life at the new Mercado Little Spain at Hudson Yards in NYC last week, I was determined to figure out how they did it. No surprise, the recipe was all over the web – what a world! And it’s the easiest gazpacho I’ve ever made.

It’s all about getting a really smooth consistency, so cut the following into small chunks and run through the food processor in a couple of batches until finely pureed: 1 pound of cored Vermont tomatoes, a small peeled cucumber, 1/2 seeded yellow pepper, 1/3 Vidalia onion, 1 small garlic clove, 1 teaspoon salt and 1 tablespoon sherry or red wine vinegar.

With the food processor running, drizzle in 1/8 cup of extra-virgin olive oil to finish it off. Combine your batches and chill in the fridge for at least a few hours or, if you can, overnight.

Salt to taste and serve with some small croutons and a drizzle of olive oil over the top. Repeat at least once a week until the end of tomato season.