Andalusian gazpacho without bread

Preparation

1. 1
   Step 1

   Wash 1 kg of ripe red tomatoes, 1 green bell pepper, 1 red bell pepper, and 1 small cucumber under cold water.

2. 2
   Step 2

   Chop the tomatoes, peppers, and cucumber. Peel 2 garlic cloves and 1 onion, and chop them as well.

3. 3
   Step 3

   Place all the chopped vegetables in the jar of a blender or food processor.

4. 4
   Step 4

   Add 4 tablespoons of extra virgin olive oil and 1 teaspoon of wine vinegar to the mixture.

5. 5
   Step 5

   Add salt to taste to the vegetable mixture.

6. 6
   Step 6

   Blend all the ingredients at maximum speed until you get a fine, homogeneous texture.

7. 7
   Step 7

   Incorporate 1 glass of cold water to adjust the density of the soup to your liking.

8. 8
   Step 8

   Blend again for 1 minute to emulsify the gazpacho well.

   Timer · 1 min
9. 9
   Step 9

   Pass the gazpacho through a fine-mesh strainer if you prefer a finer, velvety texture.

10. 10
    Step 10

    Place the gazpacho in the refrigerator for 60 minutes so it chills and the flavors meld.

    Timer · 60 min
11. 11
    Step 11

    Serve the gazpacho well-chilled in individual bowls or glasses.