Gazpacho andaluz

Ingredientes

• 1 pound ripe tomatoes
• 1/2 pound cucumbers, peeled and seeded
• 1 small red bell pepper, seeded
• 1 small clove garlic, peeled
• 1/3 cup extra virgin olive oil
• 4 tablespoons sherry vinegar
• 3 ounces day old bread
• 1/2 cup water
• Salt to taste
• Garnishes, or tropezones (optional): cubed cucumber, bell pepper, fried bread croutons, serrano ham, cucumber ribbons, cherry tomato, olive oil

Preparación

1. 1

   Remove stems from tomatoes and cut in half.

2. 2

   Place in a blender with remaining ingredients and purée on high for at least 3 minutes or until you have a smooth consistency; you may add more water if necessary.

3. 3

   Pass through a sieve and refrigerate until serving.

4. 4

   Garnish to taste. Gazpacho can be refrigerated for up to 4 days.