Gazpacho Andaluz

2 ripe tomatoes 1/2 cucumber 1/4 red bell pepper 1 small garlic clove 1 tablespoon extra virgin olive oil 1 teaspoon sherry vinegar A pinch of salt Cold water (optional, to adjust consistency) Fresh basil or parsley for garnish

A refreshing cold tomato-based soup blended with cucumbers, peppers, garlic, and olive oil, perfect to awaken the palate at the start of the celebration.

Steps

1. Wash and roughly chop the tomatoes, cucumber, and red bell pepper. 2. Peel the garlic clove. 3. Place the tomatoes, cucumber, pepper, garlic, olive oil, sherry vinegar, and salt in a blender. 4. Blend until smooth. Add a little cold water if the soup is too thick. 5. Taste and adjust seasoning if necessary. 6. Chill the gazpacho in the fridge for at least 1 hour before serving. 7. Serve cold, garnished with fresh basil or parsley.