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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
Water
1: 
For the soup place all the vegetables and garlic into a food processor/blender and blend until smooth.
2: 
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).
3: 
Wipe the bowl of the food processor to remove any pulp and skin then pour the sieved soup back into the food processor.
4: 
Blend again and slowly pour in the extra virgin olive oil (through the feeder) and the vinegar until it is all combined.
5: 
Season with salt and pepper.
Tips: 
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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