Homemade and very easy cold Andalusian gazpacho

What does it include?

Ingredients

• 1 kg of ripe tomatoes
• 1 medium cucumber
• 1 green pepper
• 1 small clove of garlic
• 50 ml extra virgin olive oil
• 30 ml wine vinegar
• Salt to taste
• Cold water (optional)

How to prepare it step by step?

Preparation

1. Carefully wash the tomatoes, cucumber, and pepper to remove any traces of soil.
2. Cut the tomatoes into large pieces and place them in the glass of a powerful blender.
3. Peel the cucumber and add it along with the chopped pepper and garlic, ensuring everything is well chopped.
4. Add the extra virgin olive oil, wine vinegar, and a pinch of salt to taste.
5. Blend for 2-3 minutes until you achieve a homogeneous and smooth mixture.
6. Pass the mixture through a fine or Chinese strainer to remove skins and seeds, achieving a more delicate texture.
7. If the soup is too thick, add a little cold water until you reach the desired consistency.
8. Taste and adjust the salt and vinegar according to personal preference.
9. Refrigerate for at least 1 hour to ensure the gazpacho is very cold and refreshing.
10. Serve accompanied by croutons, pieces of fresh vegetables, or aromatic herbs such as basil or parsley.