Gazpacho Soup

From longtime Arlington shareholder Jay Michney

½ onion, half of it finely diced and half of it left whole
4-5 tomatoes, washed and cored (it will be best if you use ripe
in season tomatoes)
4 pickling cucumbers (or 2 regular cucumbers), 2 peeled and
diced and 2 peeled whole
1 red pepper, seeded, ½ of it diced finely and ½ left whole
¾ teaspoon adobo seasoning
¾ teaspoon salt
½ teaspoon pepper
2/3 cup of water
1/3 cup of extra virgin olive oil

Cut one onion in half, peeling off the outside skin. You will only use one half of the onion so you can set aside the other half for use in some other recipe. Of the half onion you keep out, cut it into two pieces. Throw one whole piece into a blender and dice the other piece finely. Set aside the diced onion in a dish, cover, and place in the refrigerator to chill.

Wash the 4-5 tomatoes, remove the core and place them in the blender as well. Peel all four cucumbers. Throw two into the blender and dice two finely. Place the diced cucumber in a dish, cover, and set aside in refrigerator to chill. Wash a large red pepper, removing the seeds. Throw ½ of the red pepper in the blender and dice the other half finely. Place the diced red pepper in a dish, cover, and set aside in refrigerator to chill.

Add the adobo seasoning, salt, and pepper to the blender. Pour the 2/3 cup of water over the top of the seasoning and veggies. Add the 1/3 cup of olive oil to the blender.
Cover the blender and blend for 2-4 minutes on the highest setting (I prefer to use the highest setting and the ice crusher button on mine to get a smooth soup).

Remove the blender from its base and set aside to chill in the refrigerator for about 20 minutes. When you are ready to eat, serve the soup chilled in bowls with the finely diced veggies on the side for people to add as much as they like. You could also serve croutons on the side, but I prefer it without after having had it just with diced vegetables in Barcelona.