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VELETA Gazpacho Andaluz

Ingregients

• 6-8 ripe toma
• 1/3 - 1/2 onion
• 1/2 green pepper
• 1/2 - 3/4 cucumber
• 1 - 2 cloves of garlic
• 1 1/2 TBS coarse salt
• 1 tsp. sugar
• 1/3 - 1/2 cup VELETA Premium Sherry Vinegar
• 1/3 - 1/2 cup VELETA Extra Virgin Olive Oil
• 1 - 2 cups cold water with ice cubes
• Garnish side items of finely diced onion, pepper, cucumber, tomato, hard boiled egg, jamon serrano, and croutons.

Preparation
Cut tomato, onion, pepper, cucumber and garlic in pieces place in large bowl together, toss.

Combine oil, vinegar, salt, and sugar in measuring cup and stir.

Place vegetables in blender and add a small amount of vinegar and oil mixture. Blend well. Pour into bowl.

After all of the vegetables are well blended, strain through a strainer. Rinse the remaining vegetables through the strainer with the cold water.

Serve well chilled in bowls.

Offer garnish!

Another variation calls for bread (de-crusted and soaked in cold water), added while puréeing vegetables, but I find this recipe much tastier and less heavy.