3 lbs heirloom tomatoes or red tomatoes cored and coarsely chopped
1 seedless cucumber, peeled and chopped
1 large red bell pepper, seeded, cored and chopped
1 jalapeno, seeded, cored and minced
2-3 T sherry vinegar
3-4 T extra virgin olive oil
Salt and freshly ground black pepper
Combine all ingredients in a Cuisinart or blender, putting the tomatoes in first. I like a smooth gazpacho, but you can either blend until smooth or leave chunky. Let the soup sit at room temperature for ½ an hour to combine flavors. Adding the salt, pepper and other herbs at this time is appropriate. Can be made one day ahead, bring to cool room temperature before serving.