½medium cucumber (about a 4-inch length)peeled & chopped
1large clove garlic
1teaspoon sherry vinegar (or red wine vinegar)
¼cupextra-virgin olive oil
Halve or quarter any large tomatoes. Place in a blender along with the peeled chopped cucumber and clove of garlic. Sprinkle with salt and gently toss the veggies to coat. If you have time, allow to sit for 30 minutes to an hour.
Blend at high speed until extremely smooth (at least two minutes), stopping to scrape down the sides of the pitcher as necessary.
Reduce the speed to medium to medium-high. With the blender running, add the vinegar and then slowly and gradually stream in the olive oil until fully incorporated.
Transfer the soup to a covered container and refrigerate for at least 8 hours or overnight. Serve, chilled, with a drizzle of olive oil.
If your blender is not high-powered and your soup is not perfectly smooth, you may strain it through a fine mesh sieve before chilling.
Since I'm already dirtying my blender, I typically double this recipe. However, I still make it in two batches (1 pound of tomatoes at a time) so as not to overflow my blender.
Optional Add-Ins: half of a cored/seeded pepper (either a red or green bell pepper or an Anaheim pepper), half of a small red or yellow onion, or a slice of white or sourdough bread (briefly soaked in cold water and squeezed out)
Optional Garnishes: fresh herbs (parlsey, cilantro, or mint), diced Kalamata olives, croutons, or cubed avocado