Gazpacho: drink or soup?

It’s August, so snatch up some tomatoes while the gettin’ is good. I loosely followed a recipe from New York Times Cooking, “Best Gazpacho Recipe” and added lime juice, because it fo’ sho’ needs acid. The following is my version of this chilly soup:

Ingredients:
  •  About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
  • 1 bell 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
  •  Salt
  • ½ cup extra-virgin olive oil, more to taste, plus more for drizzling
  • Juice from two limes

Preparation:

Don’t think about it! Throw it in the blender. Serve chilled in a bowl or drinking glass, your choice. Drizzle your favorite olive oil on top.

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