Ingredients
6 Ripe and juice red tomatoes cut in quarters
1 Spanish onion sliced roughly
2 Cloves of garlic crushed
1/2 an english cucumber
1/2 green pepper
Olive Oil (around 1/2 cup)
Red wine vinegar (around 1 tbsp)
Put 3 tomatoes in a deep bowl and liquify them with a food blender. Then add half of the onions, the olive oil and liquify the mix again, do this slowly until you have added all the vegetables.
At the end mix in the vinegar and season with salt and pepper. Check the consistency, it should be thick but not too much, add more vegetables if necessary. If it's too thick you can add a couple of ice cubes. You can also mix in more olive oil and a dash of vinegar if you want. Put the bowl with the gazpacho in the refrigerator, cover it, and let it chill for a few hours or overnight. I tastes better when the favor have a chance to blend together. You can sprinkle the gazpacho with red onions, small cubes of cucumber and a dash of olive oil before you serve it.
Benefits of tomatoes
