Outstanding in the Field is an organization that holds gourmet dinners right in the middle of organic farm fields. The dinners are expensive, elaborate and sell out regularly. Alas, none are scheduled for our area.

However, a new cookbook will let you bring some of founder Jim Denevan’s food into your own kitchen — or into your garden, if you’re inspired to set up a table and chairs there.

This recipe and photo are from “Outstanding in the Field: A Farm to Table Cookbook” (Clarkson Potter, $32.50).

GAZPACHO

Yield: 4 to 6 servings

1 large (8-ounce) ripe red tomato

1 red bell pepper

1 serrano chile

1 large cucumber

1 red onion

Kosher salt

Freshly ground black pepper

1/2 cup extra-virgin olive oil, plus more for serving

1 pint mixed cherry tomatoes, such as Sweet 100s, Sun Gold or red pear, cut in half

1/4 cup flat-leaf parsley leaves, coarsely chopped

2 tablespoons chopped fresh chives

2 tablespoons red wine vinegar

Dice red tomatoes. Half bell pepper and chile; remove seeds and stems. Chop coarsely. (Be careful not to handle the hot chile seeds too much with your bare hands; wash your hands, knife and cutting board thoroughly after chopping the chile.)

Peel and seed cucumber. Roughly chop three-quarters of cucumber. Cut remaining cucumber into small cubes; set aside to use as a garnish.

Peel red onion; cut into small cubes. Set half aside to use as a garnish.

Working in batches, combine chopped tomato, bell pepper, chile, coarsely chopped cucumber and half the onion in a blender. Season with salt. Blend on low speed until vegetables begin to turn into a puree. Turn off blender; scrape down sides. Turn speed to high; slowly pour in olive oil through hole in blender’s lid. Blend until very smooth.

Pour through a mesh strainer into a large bowl, using a wooden spoon to press the mixture against the sides of the strainer to extract all liquid possible. There should be 2 to 3 tablespoons solids left behind in the strainer; reblend the mixture if you have more than that.

Stir the reserved diced cucumber and red onion into the strained mixture along with cherry tomatoes, parsley, chives and vinegar. Season with salt and pepper to taste.

Cover; refrigerate at least 8 hours. To serve, ladle into chilled bowls and drizzle with olive oil.