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.

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