Adapted from the recipe by Julia Moskin, featured in New York Times Cooking
Yields 8 to 12 servings, about 1 quart
Cook time: Approximately 20 minutes, plus chilling time
*Ingredients available at the farmers’ market
● About 2 pounds ripe red tomatoes*, cored and roughly cut into chunks
● 1 green pepper*, cored, seeded, and roughly cut into chunks
● 1 cucumber*, about 8 inches long, peeled and roughly cut into chunks
● 1 small mild onion* (white or red), peeled and roughly cut into chunks
● 1 clove garlic*
● 2 teaspoons sherry vinegar, more to taste
● ½cup extra-virgin olive oil, more to taste, plus more for drizzling
1. Combine tomatoes, pepper, cucumber, onion, and garlic in a blender or, if using a hand
blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very
smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber
2. With the motor running, add the vinegar and 11/2 teaspoons salt. Slowly drizzle in the
olive oil. The mixture will turn bright orange or dark pink and become smooth and
emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until
texture is creamy. Optional: to ensure smooth consistency, strain the mixture through a
strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle.
3. Transfer to a large pitcher and chill until very cold, at least 6 hours or overnight.
4. Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a
few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few
drops of olive oil on top are a nice touch.