This is one of our deli's best-selling items in the summer. Two cups may seem like a lot of oil, but the soup really doesn't have the same rich flavor with any less (we've tried). You can, of course, reduce the amount if you like. You can also use any combination of Roma and heirloom tomatoes.
2 cups extra-virgin olive oil, more for drizzling (see Note)
1/4 cup sherry vinegar, more as needed
1 teaspoon 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
Steps:
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 three-fourths 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.
You can also substitute up to half of the extra-virgin olive oil with a mild or neutral oil, if you like.
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