Use those over-ripe tomatoes in this light Spanish Gazpacho.
2 pounds very ripe tomatoes, seeded and roughly chopped
1 seedless cucumber or 1 pound Persian cucumbers, peeled and roughly chopped
1 red bell pepper, roughly chopped
1/4 cup extra-virgin olive oil
1 tablespoon salt
1 tablespoon sherry vinegar
1/4 cup diced red onion, rinsed in cold water and patted dry with paper towels (optional)
In a blender, whirl tomatoes, cucumber, pepper, olive oil, salt, and vinegar until smooth. (You may need to blend in batches.) Season with additional salt and pepper to taste. Garnish with red onion and other chopped veggies if desired.