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How to make Spanish gazpacho

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This gazpacho (cold vegetable soup) is authentic and really delicious. It makes approximately a litre of of gazpacho so you may prefer to reduce the quantities. No cooking involved!
What you'll need: 
2 kg of fresh, ripe tomatoes, roughly chopped
1 Spanish onion, peeled and roughly chopped
½ kg fresh cucumbers, peeled and chopped
1 large Red Pepper, de-seeded and chopped. 3 Green Peppers, de-seeded and chopped
4 large Garlic cloves, peeled and chopped
100ml Extra Virgin Olive oil
1 tablespoon White Wine vinegar
Salt and ground Black Pepper
For the soup place all the vegetables and garlic into a food processor/blender and blend until smooth.
Pour the mixture through a fine sieve, adding up to ½ litre water as you sieve, to remove most of the pulp and skin (which you discard).
Wipe the bowl of the food processor to remove any pulp and skin then pour the sieved soup back into the food processor.
Blend again and slowly pour in the extra virgin olive oil (through the feeder) and the vinegar until it is all combined.
Season with salt and pepper.
Transfer to a pouring container and cover and chill in the fridge until you are ready to serve.
You can reduce the garlic quantity if you prefer.
Lovely with a dash of vodka!


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