Fresh Tomato Gazpacho
This is also terrific with yellow tomatoes. Garnish with thin cucumber slices and some chopped red onion, if desired.
Yield: 6 servings.
2 pounds large tomatoes, halved
1 cup water
Working over bowl, gently squeeze tomato halves to release seeds and juices.
Strain juices, pressing on solids to extract as much juice as possible (about
1/2 cup). Discard seeds.
Working in batches, puree gazpacho with 1 cup water in blender until smooth. Pour gazpacho into coarse strainer set over large bowl. Press on solids to extract as much soup as possible. Season with salt and pepper. Chill at least 2 hours and up to 1 day. Serve cold.