1 kg ripe tomatoes
1 cucumber (150 g)
1 green pepper (80 gr)
A quarter of an onion (50 gr)
1 clove of garlic
200 ml extra virgin olive oil iloveaceite white label
20 ml sherry vinegar (2 tablespoons).
10 gr salt
A pinch of cumin (optional)
200 ml water (one glass)
Processing Time: 15 minutes
Wash the vegetables well.
Tomatoes: remove the stem first. Remove the tough core at each end by going in at an angle. With the knife inserted about three-fourths of an inch from the stem, turn the tomato until you've got yourself a cone you can pop right out. Cut the tomatoes into large chunks Tomatoes are sensitive fruit. Be gentle!
Peel the cucumber and cut into large pieces. Remove the seeds and white membranes from inside the green pepper, and chop into large pieces. Peel the onion and cut a quarter of it.
Put all vegetables (tomatoes, cucumber, green pepper, onion and garlic), in a large bowl and mix with the extra virgin olive oil, vinegar, water, salt and cumin. Blend with the mixer until totally smooth.
Strain the mixture through a fine sieve into a large bowl. Chill the gazpacho in the fridge for several hours until cold. Serve in large bowls, garnished with finely diced cucumber, green pepper and/or bread.