Best Gazpacho

Name: Best Gazpacho
Ingredients: About 2 pounds ripe red tomatoes, cored and roughly cut into chunks; 1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks; 1 cucumber, about 8 inches long, peeled and roughly cut into chunks; 1 small mild onion (white or red), peeled and roughly cut into chunks; 1 clove garlic; 2 teaspoons sherry vinegar, more to taste; Salt; 1/2 cup extra-virgin olive oil, more to taste, plus more for drizzling

Best Gazpacho was pinched from <a href="https://cooking.nytimes.com/recipes/1017577-best-gazpacho" target="_blank" rel="noopener">cooking.nytimes.com.</a>

INGREDIENTS

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About 2 pounds ripe red tomatoes, cored and roughly cut into chunks

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1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks

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1 cucumber, about 8 inches long, peeled and roughly cut into chunks

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1 small mild onion (white or red), peeled and roughly cut into chunks

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1 clove garlic

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2 teaspoons sherry vinegar, more to taste

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Salt

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1/2 cup extra-virgin olive oil, more to taste, plus more for drizzling

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