Best Gazpacho

Combine and blend at high speed until very smooth:

2 lbs. ripe red tomatoes, cut in chunks
1 Italian frying pepper or another long, light green pepper (e.g. Anaheim) cored, seeded and chunked
1 cucumber, about 8 inches long, peeled and chunked
1 small mild onion, chunked
1 clove garlic

With motor running, add:

2 tsp. sherry vinegar, or more to taste
salt to taste
1/2 c. extra-virgin olive oil or to taste

Chill until cold, 6 hours or overnight.

Serve in glasses, over ice if desired.
A few drops of olive oil on top are a nice touch