Striped Tigerella heirloom beauties, with their sweet, tangy flavor, create a wonderful variation on the classic gazpacho when teamed up with grassy and lightly bitter green peppers.
6 SERVINGS
EQUIPMENT: A blender; 6 chilled, shallow soup bowls.
1 pound (500 g) Tigerella heirloom tomatoes or other fresh red tomatoes
1 small cucumber (about 6 ounces/180 g), peeled and cut into chunks
1 small green bell pepper, seeded and cut into chunks
1/3 cup (80 ml) mild extra-virgin olive oil
2 tablespoons best-quality sherry wine vinegar
1 teaspoon fine sea salt
Combine all the ingredients and 1 cup (250 ml) water in the blender. Blend thoroughly to create a thick emulsion. Chill until very cold before serving in the chilled soup bowls.
MAKE-AHEAD NOTE: The soup can be prepared up to 1 day in advance and stored in an airtight container in the refrigerator. Reblend at serving time.