Here, I keep it to a more traditional style for gazpacho. In Andalusia, where gazpacho is originally from, it is a tomato based cold soup with other vegetables. Different variations have been created, but this version will definitely bring you back to Spain.
Serves: 6 Serving Size: 1 cup
1 medium cucumber, chopped
1 small red onion, chopped
1 red bell pepper, chopped
1 pound ripe tomatoes, chopped
1 cup of canned, crushed tomatoes
2 celery stalks, chopped
1 tablespoon garlic, minced
¼ cup + 1 tablespoon red wine vinegar
¼ cup olive oil
1 teaspoons pimento de la vera (sweet Spanish paprika)
2 teaspoons sea salt
1) Put the cucumber, onion, bell pepper, tomatoes, celery and garlic in a large bowl. Toss to combine.
2) In a separate bowl, combine the vinegar, oil, pimiento and salt.
3) Put half of the vegetable mixture and half of the liquid in a blender and puree. Repeat with the remaining vegetables and liquid.
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