Ingredients:

Roughly 2 pounds ripe red tomatoes, cored, roughly cut into chunks

1 Anaheim pepper, cored, seeded, and roughly cut into chunks

1 cucumber, peeled and roughly cut into chunks

1/2 medium yellow onion, roughly cut into chunks

1 clove garlic

2 teaspoons Gutierrez Colosia sherry vinegar

Salt

1/2 cup Atlas extra-virgin olive oil

Directions:

1. Combine tomatoes, Anaheim pepper, cucumber, onion, and garlic in a blender (or in a bowl if using an immersion blender). Blend on high until smooth, about 2 minutes. 
2. With the motor running, add the sherry vinegar and 2 teaspoons salt. Slowly drizzle in olive oil. The mixture should taste creamy, and will turn bright orange or dark pink and will become smooth and emulsified.
3. Strain mixture through a strainer, using a spatula to push all the liquid through. Chill until very cold, at least 6 hours or overnight.
4. Before serving, adjust seasonings as needed. Serve in glasses or in a bowl, garnished with a few more drops of olive oil.