Spanish Gazpacho

With you, step by step

1. Remove the seeds of the peppers and the cucumbers and cut all the vegetables coarsely.
2. Mix all the vegetables together and blend until very smooth.
3. Pass the mixture through a colander/strainer.
4. Season with salt and vinegar (to your taste).
5. Put everything back in the blender, turn it on, and add the olive oil gradually to create an emulsion and make your cold soup very smooth and creamy.
6. Refrigerate for at least 3 to 4 hours (overnight would be great).

Ingredients

• 6 to 7 medium very ripe tomatoes
• Half of a large red bell pepper Half of a large green bell pepper
• 1 medium cucumber
• 1 small spring onion
• 1 glove of garlic
• 4 Tbsp (about 60 ml) extra virgin olive oil
• A splash of Sherry vinegar (to taste)
• Garnish - optional: spring onion, cucumber, green bell pepper cut into very small dices

Friendly Tips

• If you have no time to chill the soup, blend it with a few ice cubes.
• If you want your gazpacho more liquidy, add a bit of cold water.
• If you want it thicker, add a piece of stale bread (this will depends on how ripe the tomatoes are).
• For extra crunch, make a garnish by cutting some cucumbers, peppers, and onions into small dice.