Gazpacho Andulaz

2.2 lbs or 8-9 medium tomatoes, ripe, unpeeled, and cored
1 small pepper of your choice
1-2 cloves garlic
1 small piece of onion
1 small cucumber, peeled partially
Juice of 1 lemon or 2-3 Tbsp. white vinegar
Salt to taste
1/5 c – 1/4 c oil
Water to taste


  1. Instructions:
    Put all the ingredients in the blender less oil and program for 3-5 minutes depending on
    tomato quality at speeds 5,7,9 progressive. Incorporate the oil slowly and mix well.
  2. Add ice water, to taste.
  3. Serve it with chopped vegetables and bread cut into small
    cubes. Also, you can serve it with Serrano ham, chopped.


**Recipe courtesy of Kirby Stewart, adapted from Andulucia, Spain


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