Ingrid’s Gazpacho (adapted from The French Laundry)

There is a little advanced prep work here, but it’s worth it.

6 cups chopped tomatoes - I don’t bother to peel or seed

1 cup chopped red onion

1 cup chopped green bell pepper - Experiment with red or yellow if you prefer sweet

1 cup chopped English or Armenian cucumber - no need to peel, but do remove seeds

1 1/2 tsp chopped garlic

1 1/2 tsp kosher salt - to taste

2-3 T of high quality sherry vinegar - start with less and add more if necessary

1/4 cup extra virgin olive oil

Combine chopped veggies in one bowl and tomatoes in another. Divide the salt, vinegar, oil and cayenne between them. No need to be exact as they will be combined in the end. Cover and refrigerate overnight or at least for several hours. Then blend each mixture separately (so the tomatoes don’t get foamy) in a blender or food processor to the texture you like and combine. Add more salt and vinegar to taste.

Top with cubed avocado, fresh corn or my husband David’s favorite - salted roasted chopped pistachios.