Refreshing Garden Gazpacho

Wash and dry all produce. Roughly chop the ripe tomatoes, cucumber, red bell pepper, and red onion. Peel the garlic.

Place the chopped vegetables into a blender. Add the extra virgin olive oil and sherry vinegar.

Blend on high speed for 2 min until the mixture is completely smooth and creamy. If the consistency is too thick, blend in a small amount of water.

Taste and season with salt and black pepper.

Transfer the soup to a container and chill in the refrigerator for at least 2 hr to allow flavors to develop. If you're in a hurry, you can serve it immediately over a few ice cubes.

Serve cold in bowls or glasses, garnished with a few extra drops of olive oil or a sprig of fresh basil.