Gazpacho Andaluz

This recipe is from Chef Fer Candil of Paella, Tapas & More. Enjoy!

INGREDIENTS

1 cup of bread very well soak in water.

2 pounds ripe red tomatoes (about 10 plum tomatoes)

8 ounces cucumber (about 1 cucumber)

3 ounces green pepper (about 1 bell pepper)

½ cup of sherry vinegar or cider vinegar

2 garlic cloves, peeled (if you like garlic, add 1 more)

1 cup Spanish extra-virgin olive oil (double of vinegar)

Salt to taste

DIRECTIONS

1.-Place the bread on the blender and make a puree. Use a food mill to filter the puree. The result will be more creamy.

2.- Put the garlic on the blender, add the cucumber peeled on chunks, then the green bell pepper, the olive oil, the vinegar and salt. Crushed well and use the food mill to filter the mix.

3.- Add to the tomatoes in the blender in quarters. Crush them and filter using the food mill.

3. At this point the red tomatoes will turn a wonderful pink color. Taste for acidity. This will vary with the sweetness of the tomatoes. If it's not balanced enough, add a little more vinegar. Add the olive oil and season with salt to taste. Stir well. Place in the fridge to cool for at least 2 hours.

Enjoy! Buen Provecho!