Spanish Gazpacho Recipe

Yield: 4 servings
Time: 15 minutes

Ingredients:

2 pounds tomatoes, roughly chopped
⅓ medium green bell pepper, roughly chopped
½ medium cucumber, peeled and roughly chopped
1 garlic clove, roughly chopped
⅓ cup extra-virgin olive oil
One ½-inch slice white bread, torn into 1-inch pieces
3 tablespoons sherry vinegar
Salt and water

• Put the tomatoes, bell pepper, cucumber, garlic, olive oil, bread, vinegar, and garlic in a blender; season with salt. Process until smooth, adding up to ½ cup water if necessary. (Work in batches if not all the ingredients fit in your blender at once.)
• Taste and season with additional vinegar and salt as needed. Process again in the blender for a creamy texture.
  
• Refrigerate for up to a few hours before serving. Serve garnished with a handful of tomato and cucumber cut into cubes if desired.