Posted this a couple times but I've never made a recipe for it. Tis' the season! Heirloom Tomato Gazpacho Makes 6 Cups 1 ½ Pounds very ripe heirloom tomatoes cored and rough chopped 1 Large yellow onion thin sliced 1 English cucumber peeled and rough chopped 2T Olive oil 1T Salt 1/4T Cayenne pepper 2T Rice wine vinegar 2 Cups Add olive oil, onion and cayenne to a large pot, stir and set to low heat. Cook until soft and translucent about 15 minutes. Take the pot off the heat and add the rest of the ingredients stir and add in batches to a blender. Blend on high until smooth and run through a fine mesh strainer (optional). Chill before adjusting the seasoning. If needed season with salt, cayenne and rice vinegar. You are looking for the warmth of the cayenne, the flavor of tomato and the zing of a little vinegar.