This Gazpacho is made in a traditional Andalusian way and is really more of a beverage to sip from a glass than a soup eaten with a spoon.
2# super ripe flavorful summer tomatoes - this is a great time to use your slightly bruised or imperfect tomatoes.
1# Cucumber - thin skinned type preferred but really any type will do, if using kirbys we recommend peeling(if your cucumbers are bitter from heat stress, cut off the tops and bottoms before peeling to remove the bitterness)!
½ large red onion, or one whole smaller onion
1 big garlic clove (or 2 if you like it extra garlicky like me)
1 Cubanelle Pepper
1 tablespoon Sherry Vinegar, more to taste
Best quality olive oil - at least ¼ cup, more to taste
Give all the vegetables a rough chop and throw them in the blender, add the ¼ cup olive oil and blend on high until everything is nice and smooth. Then add about a tablespoon of the Sherry Vinegar and a couple good pinches of salt. Blend again until thoroughly mixed. Give it a taste! Should be tasting great already but here’s where you can add more vinegar, salt and olive oil depending on your taste. I like mine with a good bit of olive oil, gives it a nice body and makes it a little more filling. It could even be a light lunch with a little bit of bread on a super hot day when all you need is something salty and refreshing! Also, this gazpacho is even better the next day when it’s had time for the flavors to meld and the raw garlic to calm down a bit.