Sensei Gazpacho

Ingredients:

• 2 Large Sensei Beefsteak Tomatoes
• 1 Large Sensei Cucumber
• Sensei Chili Pepper (remove the seeds)
• 4 Cloves of Garlic (minced)
• 1 Small Red Onion (cut into chunks)
• 2T Red Wine Vinegar
• 1/2 cup Olive Oil
• Basil Leaves for the topping

Directions:

 
Step 1
Place all of the ingredients in an electric blender or food processor.
 
Step 2
Blend at high speed, pausing now and then to scrape down with a rubber spatula as necessary.
 
Step 3
Pour the mixture through a large sieve placed inside a mixing bowl.
 
Step 4
Press and stir with a spoon to extract as much liquid as possible. Toss the solids and taste the soup for seasoning and add more salt and vinegar if desired. Chill thoroughly before serving.