Ingredients

• 1 navel orange
• 4 medium yellow beefsteak tomatoes (1 3/4 pounds), coarsely chopped
• 2 large yellow bell peppers, coarsely chopped
• 1 (3/4-pound) cucumber, peeled and coarsely chopped
• 1 medium onion, chopped
• 1 garlic clove, chopped
• 3/4 cup olive oil
• 1/4 cup Sherry vinegar
• 1/4 teaspoon hot sauce such as Tabasco, or to taste
• diced cucumber; diced yellow bell pepper; chopped fresh chives

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Instructions

1. Cut off and discard peel, including white pith, from orange with a sharp knife, then cut orange into 1-inch pieces. Stir together with remaining ingredients and 1 teaspoon salt.
2. Working in batches, purée in a blender until smooth, about 30 seconds per batch, then force each batch through a fine-mesh sieve into a bowl. Whisk, then season with salt and chill, covered, 1 hour. Whisk before serving.