Andalusian Gazpacho

Ingredients:

• 1 kg ripe tomatoes
• 1 medium-sized cucumber
• 1 red bell pepper
• 1 onion
• 3 garlic cloves
• 50 ml extra-virgin olive oil
• 2 tablespoons sherry vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cups water (or enough to get the right consistency)

Instructions:

1. Chop the tomatoes, cucumber, bell pepper, onion, and garlic.
2. Put them all into a blender or food processor.
3. Pulse until the mixture is finely chopped but not completely pureed.
4. Add the olive oil, sherry vinegar, salt, and pepper.
5. Pulse again to mix.
6. Slowly add the water while pulsing, until you achieve the desired consistency.
7. Transfer the gazpacho to a large bowl.
8. Cover and refrigerate for at least 2 hours, or overnight.

Serving suggestions:

• Serve in chilled bowls or glasses.
• Garnish with finely chopped vegetables such as cucumber, onion, and bell pepper.
• You can also add croutons or a drizzle of olive oil on top.

Verdict:

Andalusian gazpacho is a refreshing and healthy summer soup. It’s easy to make and packed with fresh flavors. It pairs well with grilled meats or seafood, but can also be enjoyed on its own as a light meal.