(makes approx. 7 cups)

Ingredients:

• 2 cups extra virgin olive oil (plus more for drizzling)
• 1/4 cup sherry vinegar
• 1 tsp. Tabasco or other hot pepper sauce
• 1/2 medium red onion, peeled and cut into large chunks
• 1/2 medium cucumber, trimmed and cut into large chunks
• leaves from 6 large sprigs flat leaf parsley
• 10 to 12 large fresh basil leaves
• 1 large clove garlic
• Kosher salt
• 4 medium Roma tomatoes, cored and cut into large chunks
• 3 medium heirloom tomatoes, cored and cut into large chunks

Put the oil, vinegar and Tabasco in the bowl of a blender and blend briefly.  Add the onion, cucumber, parsley, basil, garlic, and 1 tablespoon salt and blend until smooth.  Add the tomatoes a few at a time, blending as you go.  When the blender is about 3/4 full, pour out half of the liquid into a medium bowl.  Continue to puree and add the tomatoes a few at a time until all the tomatoes are incorporated and the mixture is smooth.  Pour the blender contents into the bowl and stir to blend.

If you want a super-smooth texture, pass the soup through a fine-mesh strainer.

Chill for at least 2 hours before serving.  Whisk to blend, then taste and add more salt or vinegar as needed.  Garnish each serving with a drizzle of extra-virgin olive oil.