It is a truth that every summer I am inspired by farmer’s market tomatoes to spend an entire afternoon chopping, straining, pureeing and chilling a whole pile o’ veggies into a round of gazpacho. It is also a truth that every year I remember, 2/3rds of the way through, that it’s really too much work. Also, that the bay area summers never get hot enough to justify a bowl of cold soup for dinner. And yet I persist once a year, and it feels like a grown up, gourmet, foodie sort of meal, despite the fact that really, I just spent the past hour and a half making a bowl of organic V8. Still, we strive with presentation.

Gazpacho

(with my edits)

6 ripe tomatoes, peeled and chopped (see Joy of Cooking for tomato blanching. Surprisingly effective!)
1 purple onion, finely chopped
2 cucumbers, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
2 cloves garlic, minced
1/8 cup red wine vinegar, plus more to taste
1/8 cup olive oil, plus more to taste
2 Tbsp freshly squeezed lemon juice
Salt and fresh ground pepper to taste
2 cups tomato juice (use tomato juice, not a vegetable juice like V8), and add it slowly. If your tomatoes are really juicy and ripe, it may not be necessary at all.
1 ripe avocado, sliced thinly, for garnish
1 green bell pepper, sliced into rings, for garnish

Reserve 1/3 c of finely-minced vegetables (cucumber, bell pepper, celery) for garnish. Combine all ingredients in food processor, working in batches if necessary, or chop finely before putting into a blender. Blend to a smooth consistency. Then run through a strainer, reserving the liquid and mashing the solids to get a much liquid as out possible. Depending on desired consistency, add some portion of the vegetable pulp back, discarding the rest. Blend again to get the smoothest texture possible. Taste and adjust for olive oil, vinegar, salt and pepper. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.

To serve, garnish with slice of avocado, a ring of green bell pepper, and the minced vegetables. Serve with crusty bread and a bottle of spanish wine. On a very hot day.