Gazpacho Andaluz

By ltrodrigu

Shown on right

Ingredients

• 2 pounds tomatoes, quartered
• 3 green frying peppers, seeded and chopped
• 1 medium Kirby cucumber, peeled and chopped
• 1 medium yellow onion, peeled and chopped
• 3 cloves garlic, peeled
• 3/4 cup extra-virgin olive oil
• 1/2 teaspoon salt, to taste
• 1 teaspoon sugar
• 5 tablespoons white-wine vinegar, to taste
• 2 tablespoons Sherry vinegar
• 2 cups ice water or more as needed
• 8 ice cubes, for serving
• finely chopped tomato, for garnish
• green pepper, for garnish
• cucumber, for garnish

Details

Servings 8
Adapted from online.wsj.com

Preparation

Step 1

Process tomatoes, peppers, cucumber, onion, garlic, extra-virgin olive oil, salt, sugar, white-wine vinegar and Sherry vinegar in a blender until smooth. With motor running, add ice water and process until incorporated. If too thick, add more ice water. Adjust seasoning with salt and vinegar, if needed. Chill in refrigerator at least 4 hours.

Serve gazpacho in chilled bowls with an ice cube. Garnish with finely chopped tomato, green pepper and/or cucumber, if desired.