Gazpacho - Ingredients:

• 2 1/2 to 3 pounds ripe tomatoes (preferably multicolored heirloom varieties), roughly chopped
• 1 red and 1 yellow bell pepper, stemmed, seeded and roughly chopped
• 1 cucumber, peeled but with some green skin remaining, roughly chopped
• 1 jalapeño pepper, stemmed, seeded and minced
• 2/3 cup Sherry vinegar
• Salt and freshly ground pepper
• 6 ounces arugula, cleaned, stemmed and roughly chopped
• 1 small bunch parsley (leaves only)
• 1 sprig mint (leaves only)
• 3/4 cup extra-virgin olive oil
• 1 cup club soda or seltzer

Combine the tomatoes, bell peppers, cucumber and jalapeño in a large bowl.
Add the Sherry vinegar, and season to taste.
Marinate 3 to 5 hours in the refrigerator.

Mix in the arugula, parsley, mint and olive oil.
Coarsely puree the mixture in a food processor in batches, and return soup to the bowl.
Adjust thickness as desired with club soda or seltzer.
Adjust seasoning as needed.