Gazpacho Andaluz (Spain)

Another recipe that was gleaned online for inclusion in my cookbook of Spanish recipes! Preparation time does not include the time needed for the soup to chill!

• Ready In: 10 mins
• Serves: 4

Ingredients

• 2  lbs plum tomatoes, diced
• 1⁄2 small onion, diced
• 1  small green bell pepper, diced
• 1  small cucumber, diced (chubby Spanish variety)
• 3⁄4 cup olive oil
• 1 1⁄2 tablespoons vinegar
• 1  tablespoon garlic, minced
• 8  ounces  bread, day-old, soaked in water
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper

Directions

1. In a bowl combine the first 7 ingredients, stirring to mix.
2. Set aside 1 to 2 cups of this veggie mixture, then place the remaining amount of the mixture, along with the soaked bread & 1/2 cup of water, in a blender container & process until smooth.
3. Put the liquified mixture into a bowl, add salt & pepper to taste, then leave it to chill at least an hour.
4. When ready to serve ~ the colder the better ~ combine the unprocessed veggies with the liquified veggies & mix well before serving.