Smooth Gazpacho

Makes: 4 servings

Time: About 20 minutes

M V

Two tips: If fresh tomatoes aren’t ripe or in season, you’re better off using whole canned. A blender will give you a smoother soup than a food processor.

• 2 pounds tomatoes, chopped, or 1 28-ounce can tomatoes (don’t bother to drain)
• 1 cucumber, peeled, seeded (if you’d like), and chopped
• 2 slices white bread (a day or 2 old is ideal), crusts removed, torn into small pieces
• ¼ cup olive oil, plus more for drizzling
• 2 tablespoons sherry vinegar or red wine vinegar, or more to taste
• 1 clove garlic
• Salt and pepper

1. Put the tomatoes, cucumber, bread, oil, vinegar, and garlic with 1 cup water in a blender or food processor. Pulse at first, then let the machine run until the mixture is smooth. If the gazpacho seems too thick, thin it with additional water.
2. Taste and add salt, pepper, and vinegar as necessary. Serve right away, drizzled with olive oil, or refrigerate and serve within a couple of hours; taste and adjust the seasonings if needed, as cold can mute the flavors.

Spicy Smooth Gazpacho Omit the vinegar and add the juice from 1 lemon or lime and 1 seeded fresh chile (like jalapeño or serrano) before puréeing in Step 1. Garnish the finished soup with ½ red or yellow bell pepper, cored, seeded, and chopped; 2 sliced scallions or shallots; and more fresh chile if you’d like.

Cold Tomato Soup Substitute an additional pound of fresh tomatoes or 1½ cups canned for the cucumber and fresh lemon juice for the vinegar. Add 1 tablespoon chopped fresh tarragon, chervil, or dill before puréeing in Step 1. Garnish with a dollop of sour cream or crème fraîche and a grind of pepper instead of the olive oil.