Ingredients:
- 2.2 lbs ripe tomatoes
- 1 small onion
- 1 green bell pepper
- 1 clove of garlic
- about 2 oz of stale bread (optional)
- 4 tbsp extra virgin olive oil
- 2 tbsp white wine vinegar
- Salt, to taste
- Cold water (optional)
Instructions:
- Prepare the Vegetables: Wash the tomatoes, onion, green pepper, and garlic. Peel the onion and garlic, then chop all the vegetables into large chunks.
- Blend the Ingredients: In a blender or food processor, add the chopped vegetables, stale bread (if using), extra virgin olive oil, white wine vinegar, and a pinch of salt. Blend until the mixture is smooth and well combined.
- Adjust Consistency and Flavor: Taste the gazpacho and adjust the salt and vinegar to your liking. If the mixture is too thick, add a little cold water and blend again until you reach your desired consistency.
- Chill: Pour the gazpacho into a bowl or container, cover, and refrigerate for at least two hours before serving to allow the flavors to meld and the soup to chill properly.
- Serve and Garnish: Your gazpacho is ready to serve! For an extra touch, top with jamónn ibérico shavings or crumbled hard-boiled egg.