A Classic from Ripe

GAZPACHO

Is it soup or salad? Yes! Serve with a thick, chewy bread or toasted pita chips and a crisp white wine for a cooling summer lunch or dinner.

9 large vine-ripened tomatoes

2 medium cucumbers, peeled, seeded, and chopped

1 medium red onion, chopped

1 green bell pepper, chopped

1/3 cup olive oil

6 tablespoons red wine vinegar

3 garlic cloves, finely chopped

2 jalapeño peppers, finely chopped

Salt and freshly ground black pepper

1 ripe avocado, mashed, for garnish

¼ cup thinly sliced fresh basil leaves, cilantro, or parsley, for garnish

Core the tomatoes and dip into boiling water for about 10 seconds to loosen the skin. Plunge into ice water to cool, then slip off the skins. Cut the tomatoes in half crosswise, then using your hands, squeeze the juice and seeds into a bowl through a strainer. Reserve the juice and discard the seeds. Using a food processor or blender, puree half the tomatoes. Roughly chop the rest of the tomatoes.

In a large bowl, combine the pureed and chopped tomatoes and add the juice. Stir in the cucumbers, red onion, bell pepper, oil, vinegar, garlic, and jalapeño peppers. Season with salt and pepper, to taste.

Chill at least 1 hour before serving. Garnish bowls with a tablespoon of mashed avocado, if desired, and fresh herbs.

Serves 6.