Andalusian Gazpacho Soup

Ingredients:

• 2 garlic cloves
• 1 red bell pepper
• 1/2 an onion
• 1/2 cucumber
• 1 carrot
• 9 tomatoes (very red an very ripe)
• approximately 1 oz. a little bit of apple cider vinegar
• olive oil (to taste)
• salt (to taste)

Preparation Instructions:

Tip: Have one large bowl ready in which all sliced and chopped food ingredients go

Wash the tomatoes well under the tap

Chop tomatoes in little pieces and put them in a bowl

Chop the garlic and add them in the bowl

Cut the cucumber in pieces and add to the bowl

Cut the bell pepper in pieces, remove the seeds and add to the bowl

Cut the carrot in pieces and add to the bowl

Slice the onion in small pieces and add to the bowl

Put all the ingredients from the bowl into a blender long enough for all the ingredients to emulsify

Add salt to taste

Strain the gazpacho through a fine sieve, pressing down hard.

Stir until the colour is consistent throughout and serve well chilled

Serving:

The best drink to have with gazpacho is water. An alternative is to carry on with one's aperitif of cava, white wine or sherry (manzanilla or fino).