Sergio’s Gazpacho

• 2 cups extra-virgin olive oil, more for drizzling (see note)
• 1/4 cup sherry vinegar, more as needed
• 1 tsp. Tabasco or other hot pepper sauce
• 1/2 medium red onion, peeled and cut into large chunks
• 1/2 medium cucumber, trimmed and cut into large chunks
• Leaves from 6 large sprigs flat-leaf parsley
• 10 to 12 large fresh basil leaves
• 1 large clove garlic
• Kosher salt
• 4 medium Roma tomatoes, cored and cut into large chunks
• 3 medium heirloom tomatoes, cored and cut into large chunks

What to Do:

1. Put the oil, vinegar and Tabasco in the bowl of a blender and blend briefly. Add the onion, cucumber, parsley, basil, garlic and 1 tablespoon salt and blend until smooth. Add the tomatoes a few at a time, blending as you go. When the blender is about three-fourths full, pour out half of the liquid into a medium bowl. Continue to puree and add the tomatoes a few at a time until all the tomatoes are incorporated and the mixture is smooth. Pour the blender contents into the bowl and stir to blend.
2. If you want a super-smooth texture, pass the soup through a fine-mesh strainer.
3. Chill for at least 2 hours before serving. Whisk to blend, then taste and add more salt or vinegar as needed. Garnish each serving with a drizzle of extra-virgin olive oil. Note: You can also substitute up to half of the extra virgin olive oil with a mild or neutral oil, if you like.

Note: You can also substitute up to half of the extra virgin olive oil with a mild or neutral oil, if you like.