Gazpacho Andaluz

Ingredients

• 6 medium ripe tomatoes
• 1 medium cucumber
• 1 medium bell pepper
• 2 cloves garlic
• 1 cup olive oil
• 3 tablespoons red wine vinegar
• 2 slices stale bread
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup water
• 1 tablespoon fresh basil
• 4 cubes ice cubes

Instructions

1. 1

   Wash the tomatoes, cucumber, and bell pepper thoroughly under cold water.

2. 2

   Chop the tomatoes into quarters, the cucumber into chunks, and the bell pepper into strips.

3. 3

   Peel the garlic cloves and set aside.

4. 4

   In a blender, combine the chopped tomatoes, cucumber, bell pepper, garlic, stale bread, olive oil, red wine vinegar, salt, and black pepper.

5. 5

   Blend on high speed until smooth, about 1-2 minutes.

6. 6

   Add water to the blender and blend again until well combined, adjusting the consistency to your liking.

7. 7

   Taste and adjust seasoning if necessary, adding more salt or vinegar as desired.

8. 8

   Chill the gazpacho in the refrigerator for at least 1 hour before serving.

9. 9

   Serve the gazpacho in bowls, garnished with fresh basil and a couple of ice cubes for extra chill.