Gazpacho Andaluz

Ingredients

• 4 medium ripe tomatoes - preferably vine-ripened for best flavor
• 1 medium cucumber - peeled and diced
• 1 small red bell pepper - seeded and diced
• 1 clove garlic - minced
• 3 tablespoons extra virgin olive oil - for authentic flavor
• 2 tablespoons red wine vinegar - adds acidity to balance the sweetness of the tomatoes
• 1 cup cold water - adjust for desired thickness
• salt to taste sea salt - preferably coarse sea salt
• 1 pinch black pepper - freshly ground for seasoning

Step-by-step instructions

1. In a blender, combine the tomatoes, cucumber, red bell pepper, and garlic. Blend until smooth.
2. Add olive oil, red wine vinegar, and cold water to the blender. Blend again until everything is well combined and smooth.
3. Season with salt and pepper to taste. Blend once more briefly to integrate the seasonings.
4. Chill the gazpacho in the refrigerator for at least 30 minutes to allow the flavors to meld.
5. Serve in bowls, garnishing with additional diced cucumbers, bell pepper, or croutons if desired.

Serving suggestion

Serve chilled, accompanied by crusty bread or a side of Spanish olives. A drizzle of olive oil on top adds an extra touch.

Nutrition per serving (estimated)

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