What you need:
2 pounds ripe red tomatoes, cut in chunks
1 Red sweet pepper
2 small cucumbers, or 1 big, peeled and cut into chunks
1 small sweet onion, cut into chunks
1 clove of garlic
1 tbsp sherry vinegar, or more to taste
salt and pepper
1/2 cup extra-virgin olive oil
Here's how to get it done:
Add tomatoes, pepper, cucumbers, onion and garlic in a blender. Blend on high speed until very smooth, 2-3 minutes.
With the motor running, add the vinegar, salt and slowly pour the olive oil. The mixture will turn bright orange and become smooth and emulsified. If it seems watery, add more olive oil until it becomes creamy.
Strain the soup through a mesh strainer using a spoon until all the liquid is passed through. Discard all the solids. Transfer the soup in a big glass jar and chill in the refrigerator for a few hours, until cold.
When ready to serve, taste and add more salt or vinegar if needed. Serve in a glass, over ice or in a bowl. Drizzle some olive oil on top.
Enjoy this gazpacho with some nice crusty gluten-free Kim & Jakes Herb Rolls.