Gazpacho Andaluz

• servings: 4 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

10 roma tomatoes (1 kg / 2 lbs)

1 small green bell pepper

1 small cucumber

1 large clove of garlic

1 tsp sherry vinegar (5 ml)

1/4 cup extra virgin olive oil (60 ml)

3/4 cup cold water (180 ml)

pinch sea salt

finely diced green bell peppers

finely diced onions

extra virgin olive oil

Directions

Begin by washing & patting dry the tomatoes, bell pepper and cucumber

Cut each tomato into 8 evenly sized pieces and add into a blender

Cut the green bell pepper into large chunks and add to the blender with the tomatoes

Peel the cucumber, cut it into 1-inch thick pieces and add to the blender with the rest of the ingredients

Also add in 1 large clove of garlic that´s been cut into 4 pieces

Using a large wooden spoon, push down on all the ingredients and compact them together, this will make it easier on the blender to bring all the ingredients together

Add in a generous teaspoon of sherry vinegar, a 1/4 cup of extra virgin olive oil, a generous 3/4 cup of extra cold water and a generous pinch of fine sea salt

Run the blender on a low speed for about 5 minutes

Transfer the gazpacho into a glass pitcher, cover with saran wrap and add to the fridge for at least 2 hours

To serve the gazpacho, make sure you mix it in the pitcher before you serve it, pour into bowls and garnish with diced green bell peppers, diced onions and a drizzle of extra virgin olive oil, enjoy!