Gazpacho Andaluz

Step 1: Prepare the Vegetables [00:05]

Rinse 10 roma tomatoes, 1 small green bell pepper, and 1 small cucumber under cold running water. Pat them dry with a dish cloth.

Step 2: Cut the Tomatoes [01:25]

Cut each roma tomato into 8 pieces, removing the stem, and transfer them into a blender.

Step 3: Cut the Bell Pepper [01:46]

Cut the green bell pepper into large chunks and add them to the blender with the tomatoes.

Step 4: Cut the Cucumber [02:06]

Peel the cucumber completely, cut it into 1-inch pieces, and add it to the blender.

Step 5: Add Garlic [02:33]

Cut 1 large clove of garlic into four pieces and add it to the blender.

Step 6: Compact the Ingredients [02:47]

Use a wooden spoon to mash down all the ingredients in the blender for easier blending.

Step 7: Add Remaining Ingredients [03:03]

Add a generous teaspoon of sherry vinegar, 1/4 cup of extra virgin olive oil, 3/4 cups of cold water, and season with sea salt.

Step 8: Blend [03:23]

Blend all the ingredients for about five minutes until you achieve a beautiful texture.

Step 9: Chill the Gazpacho [03:59]

Transfer the gazpacho into a glass pitcher, cover with saran wrap, and refrigerate for 2 to 3 hours.

Step 10: Serve [04:18]

Remove from the fridge, give it a quick mix, and garnish with chopped green bell peppers, onions, and a drizzle of extra virgin olive oil. Enjoy your refreshing gazpacho!