Tomato-Cucumber Gazpacho

Ingredients

• 2 pounds very ripe tomatoes, seeded and roughly chopped
• ¼ cup diced red onion, rinsed in cold water and patted dry with paper towels (optional)
• 1 tablespoon sherry vinegar
• ¼ cup extra-virgin olive oil
• 1 red bell pepper, roughly chopped
• 1 seedless cucumber or 1 pound Persian cucumbers, peeled and roughly chopped
• 1 tablespoon salt

1. In a blender, whirl tomatoes, cucumber, pepper, olive oil, salt, and vinegar until smooth. (You may need to blend in batches.) Season with additional salt and pepper to taste. Garnish with red onion, if desired. Note: Nutritional analysis is per 1/2-cup serving. Tomatoes with wine: Parcel 104'...

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