GAZPACHO ANDALUZ
Cool Andalusian (South of Spain) vegetable soup
6 Portions

Ingredients:

• 6 large red and ripe tomatoes, peeled (about 1 kilo)
• 2 long green peppers (or 1 bell pepper)
• 2 small cucumbers (hand length)
• Half medium onion
• 2 cloves of garlic
• 100 grams of bread crumbs

Seasoning:

• 4 -5 spoons of extra virgin olive oil
• 1 teaspoon of salt
• 4 -5 spoons of vinegar or lemon juice or blend of both (optional)
• 0,25 l. or more of cold water

Procedure:

Remove peel from tomatoes. Cut coarsely and place in blender along with the rest of the likewise coarsely chopped vegetables and add crumbs. Process until almost a fine mass.

Add the salt and vinegar and enough water to make it thin enough to pour. Add the oil and blend for a second or two. It is important that the gazpacho is not so highly blended that it becomes a pink, foamy mass. You should still see small bits of vegetable.

You can present gazpacho with little bowls of chopped onion, cucumber, green pepper and crouton to add.