Serves 6
Preparation time: 20 minutes
INGREDIENTS
8 tomatoes quartered
1/2 Spanish onion, roughly chopped
1 red pepper, seeded and chopped
1 garlic clove
1/4 cucumber, chopped
1 tsp ground cumin
5 tablespoons sherry vinegar
1 slice of bread
1 glass water
10 tbsp Spanish olive oil
Salt to taste
Ice cubes, croutons and olive oil to garnish
METHOD
Place all the prepared vegetables in a food processor or blender, reserving a little of the red and green pepper, cucumber and onion for the garnish. Add cumin, sherry vinegar, bread, olive oil and about 200 ml of water. Add a pinch of salt and blend until smooth
Check the seasoning and add more salt if necessary. If you don’t like bits in your gazpacho you can pass through a sieve at this stage. Serve with a few ice cubes and garnish with the reserved pepper and cucumber, croutons and a few drops of olive oil.